Wondering what to make with ground turkey? I have just the recipe for you. These ground turkey enchiladas combine extra lean ground turkey with zucchini, poblano pepper, fire roasted corn, shredded Mexican cheese, and green chile enchilada sauce. They’re easy to make and are perfectly Kinda Healthy with 15 grams of protein and only 230 calories per enchilada.
Making a High Volume Ground Turkey Enchiladas Filling
The recipe calls for 99% lean ground turkey, but any ground protein works for this recipe. You could toss some chicken breast in a food processor and make ground chicken enchiladas, if that’s all you have on hand.
Whatever protein you go with, be sure to take the time to develop flavor in the pan via browning (the Maillard reaction).
Make sure the pan is hot before adding the ground turkey. And once it’s in the pan, leave it untouched until it’s developed a golden brown crust on one side. Color is flavor!
With just 30 calories in a medium zucchini, it’s a magical ingredient for high volume cooking. You can seriously bulk up meals by adding zucchini. Check out my teriyaki ground beef bowls for another great use of this magical squash.
Peppers also fall into the high volume superstar category, and the poblano peppers in this recipe go perfectly with the flavors of the green chile sauce and corn. Poblano peppers are on the milder side, so you could add a jalapeño or a Fresno chile like in my air fryer roasted veggie enchiladas for a bigger kick. Or go with bell pepper for a milder substitution.
If you’d rather skip the veggie prep, check out my ground turkey enchilada casserole that uses frozen onions, peppers, and other shortcut ingredients.
Speaking of corn, I used Trader Joe’s frozen fire roasted corn. If you don’t have access to a TJ’s, you may be able to find another frozen alternative. A drained can of corn also works in a pinch. And if corn is in season when you’re making these turkey enchiladas, you could use 2 ears of fresh corn like in my green chile beef enchilada skillet.
The recipe calls for adding two ounces of shredded Mexican cheese in the filling. This acts as a binder and makes assembly a bit easier. If you’re looking for an easy way to reduce the fat and calorie content, you can omit the cheese at this step.
As for cheese selection, I’d be a hypocrite in telling you freshly grated cheese is best (though it is) when I used Tillamook Mexican 4-Cheese blend. But for best results, I’d use a blend of freshly grated Monterey or Colby jack with a bit of asadero and cheddar.
Best Tortillas for Enchiladas
Traditional enchiladas use corn tortillas, but I like to use a hybrid corn and flour tortilla for these ground turkey enchiladas. You get the sturdiness of flour tortillas for easier filling and the flavor of corn tortillas. If you’ve seen my air fryer quesadillas, I used the same Mixla tortillas from H-E-B here.
You can use something like the extra thin corn tortillas from my beef taquitos or Carb Balance tortillas from my Tex Mex enchiladas to save some calories. If you use corn tortillas, you’ll want to wrap them in a damp paper towel and microwave for 30-60 seconds before filling and rolling to prevent cracking.
Using standard 6″ tortillas, this recipe makes fourteen turkey enchiladas. You’ll need to squeeze them into a 13″x 9″ baking dish going ten in a straight row and four on the empty side. If you’d rather, you can bake in two separate dishes. Just be sure to split the green chile enchilada sauce in half for each dish.
You can also use larger burrito-size tortillas to fill the width of the baking dish.
And finally, there’s always the option of placing the tortillas flat in the baking dish to create layers or chopping into small triangles and stirring into the filling to make a ground turkey enchilada casserole.
What to Serve with Ground Turkey Enchiladas
Starting with the garnish, I like to go green with chopped cilantro, diced avocado, and a Greek yogurt and avocado crema (in the recipe card below). My jalapeño ranch yogurt dip and creamy salsa verde would also work great with these enchiladas.
And that should cover everything you need to know. I hope you enjoy these green chile ground turkey enchiladas. If you do, I always appreciate recipe reviews!
- 1 1/2 Tablespoon Olive Oil, divided
- 1 pound Ground Turkey (99/1)
- 1 Poblano Pepper, diced
- 1 Zucchini, diced
- 1 C (140g) Frozen Fire Roasted Corn (or drained canned corn)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Cumin
- 1/2 cup Water
- 6 oz Shredded Mexican Cheese
- 14 Tortillas (I used 6" H-E-B Mixla corn and flour tortillas)
- 15 oz can Green Chile Enchilada Sauce
- Preheat your oven to 375ºF.
- Heat a large skillet over medium-high heat with 1/2 tablespoon olive oil. Once hot, brown one side of the ground turkey for 3-4 minutes before flipping and pushing to one side.
- In the other half, add the remaining 1 tablespoon olive oil, followed by the zucchini, poblano, and corn. Season with the salt and pepper and cook for 2-3 minutes untouched.
- Break the ground turkey apart, keeping it to one side of the pan, and fully cook. Once cooked, mix the turkey and vegetables together. (You can cook the turkey and veggies separate if you're using a smaller pan.)
- Add the garlic powder, onion powder, cumin, and water. Mix everything together and cook until no water remains. Remove the pan from the heat and fold in 2 oz cheese.
- Add enough enchilada sauce to coat the bottom a large 13x9 baking dish, about 1-2 tablespoons. Add about 2 oz of filling to each tortilla and tightly roll, placing seal side down in the baking dish. Pour the remaining enchilada sauce over the turkey enchiladas and top with the remaining 4 oz cheese.
- Bake for 25-30 minutes until the cheese is fully melted. Garnish with chopped cilantro, fresh avocado, and/or avocado crema (recipe in the notes below).
You can reduce the calorie content by omitting the cheese in the filling and using a low cal tortilla option.
Search "Mason Woodruff Ground Turkey & Veggie Enchiladas" to log in MyFitnessPal.
For the Greek Yogurt Avocado Crema (blend together)
Nutrition Information:Yield: 14 Serving Size: 1 enchilada
Amount Per Serving: Calories: 230Total Fat: 9gCarbohydrates: 19gProtein: 15g