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Cheesy Ground Turkey Enchiladas


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  • Author: asma
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Cheesy Ground Turkey Enchiladas are packed with seasoned ground turkey, refried beans, and topped with enchilada sauce and gooey cheese! A satisfying gluten-free dinner ready in under an hour—perfect for any busy weeknight.


Ingredients

Scale
  • Meat:
    • 1 lb ground turkey
  • Produce:
    • 1 yellow onion, finely chopped
    • 3 garlic cloves, minced
    • Fresh cilantro (for garnish)
    • 1 avocado (for serving)
  • Canned Goods:
    • 1 (7-ounce) can refried beans
  • Baking & Spices:
    • 1 tbsp chili powder
    • Salt and pepper to taste
  • Oils & Vinegars:
    • 1 tbsp extra virgin olive oil
  • Bread & Baked Goods:
    • 8 small tortillas (flour or corn, gluten-free if needed)
  • Dairy:
    • 1 cup cheddar and mozzarella cheese blend, shredded
    • Sour cream (for serving)
  • Prepared:
    • 2 cups enchilada sauce (homemade or store-bought)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C).
  2. Cook the ground turkey:
    • Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until softened. Add the ground turkey, chili powder, salt, and pepper. Cook until turkey is browned and fully cooked.
  3. Prepare the filling:
    • Stir in the refried beans and 1/2 cup of the enchilada sauce. Mix well until heated through, then remove from heat.
  4. Assemble the enchiladas:
    • Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
    • Spoon 2–3 tbsp of the turkey mixture into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  5. Add the toppings:
    • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated. Sprinkle the shredded cheese on top.
  6. Bake:
    • Bake for 20–25 minutes, or until the cheese is melted and bubbling.
  7. Serve:
    • Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream. Serve immediately.

Notes

  • For gluten-free enchiladas, use corn tortillas.
  • Add diced green chilies or jalapeños to the turkey mixture for extra heat.
  • Store leftovers in the fridge for up to 3 days, or freeze for up to 1 month.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican