Turkey Enchiladas for Dinner

A turkey enchilada topped with enchilada sauce and melted cheese served with a mix of corn, red bell pepper, black bean and spices

Turkey Enchiladas are perfect for family meals.  These enchiladas can be made ahead and frozen.  This is a dinner recipe the entire family will love.

A turkey enchilada topped with enchilada sauce and melted cheese served with a mix of corn, red bell pepper, black bean and spices

Turkey Enchiladas for Dinner

Looking for something new for dinner?  Need quick & easy?  Turkey Enchiladas just might be part of the solution!  I don’t know about you, but our schedule is always on turbo & dinners can be one of the trickiest meals in our schedule.  It’s mostly tricky, because you can’t always control what you have planned; at least I can’t.  I have had countless times that I’ve had to forgo the original dinner plan due to an unforeseen glitch.  

Turkey Enchiladas is one of our favorite dinner recipes and the best part for me is that I can make it AHEAD and have it ready…it’s almost emergency proof (lol).  I can prep this in two ways to make it even easier than it already is;

1.  I can prep the meat portion of this recipe and have it in a storage container in the refrigerator ready to finish up, or have it in a freezer bag ready to thaw and finish just before dinner.  Or, even better yet…

2.  I can prep the meat, fill & wrap the tortillas, place them on a waxed paper covered baking sheet and freeze them individually.  Once they are frozen, pop them  into a freezer bag & have them ready to pull out, top with fresh sauce & cheese (see below) and bake!

It’s like dinner magic…you will have an awesome dinner for a fraction of the time!


Here is the recipe for you to fill, roll and bake…

Turkey Enchiladas

A turkey enchilada topped with enchilada sauce and melted cheese served with a mix of corn, red bell pepper, black bean and spices


  • 1 pound ground turkey
  • 1/8 cup onions, chopped
  • 1 clove of garlic
  • Grape tomatoes, 1 pint
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • 1/2 garlic powder
  • ¼ teaspoon white pepper
  • 1 cup chopped spinach, fresh
  • 6 oz. enchilada sauce, mild
  • 6 Tortilla wraps, whole grain
  • 8 – 10 oz. Mexican blend or sharp cheese, shredded


 Cook the ground turkey in a frying pan; cooking off any excess juices.  Add the chopped onions to the cooked meat and continue to cook, stirring occasionally, until the onions are soft.  Place the tomatoes into a mini chopper or food processor; chop until very fine and juicy.  Add the tomatoes, cumin, salt, chili powder and pepper to the meat mixture.  Cut the fresh spinach into small pieces and stir it into the meat mixture and remove from the heat.

 Pre-heat the oven to 350 degrees.  Spread approximately a quarter of the enchilada sauce on the bottom in the bottom of a 13 x 9 pan; just enough to coat it.  Sprinkle approximately a ¼ cup of cheese into the center of a tortilla and then place approximately ½ cup of the meat mixture over the cheese.  To create a closed pocket, fold in two of the sides of the tortilla about an inch or two on each side and then roll it twice in the opposite direction.  Place the closed tortilla seam down in the pan and repeat the process until all of the tortilla wraps have been completed.  Pour the rest of the enchilada sauce over the tortillas and top with the remaining cheese.  Bake for approximately 15 – 20 minutes, until the cheese has melted and the sauce is hot.  If you prepare this the night before, allow for longer baking time.


More on making this recipe:
Sides:  This recipe is GREAT with rice and corn.  You can do a fresh corn salad on the side.  In fact, here is a link on how I make this simple deliciousness.  It’s a family favorite:
Corn Salad made with corn, black beans, tomatoes, cucumber, cilantro and homemade dressing

12 Comments on “Turkey Enchiladas for Dinner”

  1. I can’t wait to try your Turkey Enchiladas, they look delicious! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. I hope you enjoyed – they are a family favorite :). In fact, I need to re-stock ours in the freezer at this time ~ lol!

    1. Yes! This week my freezer has saved me ~ lol! It’s been extra crazy & I was able to just pull, thaw & quick prep to keep everyone fed decently :). Have an awesome day! So appreciate your visits…

  2. Now, I like THIS KIND OF RECIPE: healthy, fun, tasty, practical and ethnic. All is good! Thank you so much for sharing this at our party. It might just end up exactly what I’ll have for dinner tonight!
    Now that I’m all enamored…. Can’t wait to see what you’ll bring us in just a few hours when a new party will open.

    1. I hope you did make it :)! THANK YOU for hosting – love visiting to see what everyone has each week to share. Have a great week…

  3. Great recipe ! Thank you for linking up at Bloggers Brag weekly pinterest party. I have pinned to Bloggers brags pinterest board.We would love to see you again next monday.

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  5. Pingback: Corn Salad with lots of Veggies in the Mix is the Perfect Side Dish

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