These Healthy Ground Turkey Enchiladas have all of your favorite taco flavors and are finished off with the same toppings you love, but they're rolled up and baked all together in the oven for only 25 minutes. The perfect weeknight dinner when you want something light, but still cozy.
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About these Enchiladas
Let's try something new for Taco Tuesday! I love stuffing tacos, but sometimes it's nice to just scoop food out of a casserole dish, plop them on my plate, and enjoy.
These Ground Turkey Enchiladas are so easy to cook up, making them a perfect weeknight dinner. Plus, you can wrap the dish you bake them in with aluminum foil or saran wrap and put it in the fridge to store your leftovers.
Easy peasy, no mess, minimal clean up, and so delicious, now we're talking. I think you'll also love these Enchilada Stuffed Peppers, Cheesy Mexican Skillet, Chicken Taco Casserole or these Fajita Burger Wraps.
Check out this round up of ALL of my favorite taco night sides too! Or check out this post for more delicious recipes using ground turkey!
Recipe Ingredients
- Ground Turkey: You could use another protein like ground beef or shredded chicken as well.
- Fajita Seasoning: You should be able to find this pre-packaged at the grocery store. If not, fajita seasoning is super easy to make with what you already have at home with a combination of cumin, chili powder, paprika, onion powder, salt and cayenne. I use Elote Seasoning in this recipe, too. If you don't have this, omit or add more fajita seasoning.
- Fat-free Greek Yogurt and Fat-free Sour Cream: This will serve as one of the bases for our enchilada sauce. I've also used cottage cheese as a replacement for sour cream and it works.
- Flour Tortillas: I use the "Cut Da Carb" ones from Trader Joes but any soft, flour tortilla will work.
- Cheese: One of the most important ingredients. Gotta have cheese with your enchiladas! I used Cheddar Cheese and Monterey Jack.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat oven to 350°F. Finely chop the spinach and onions.
2. Heat a non-stick pan over medium heat, spray with a little cooking spray and cook ground turkey, fajita seasoning and onions.
3. Once turkey is cooked through and onions are translucent, add in spinach and cook until wilted.
4. In a bowl, whisk together flour and almond milk first. Then mix sour cream, yogurt, green onion and elote seasoning into the bowl to make a sauce.
5. Set half the sauce aside to use as topping. Add the rest to the ground turkey and vegetable mixture.
6. Spoon ground turkey mixture onto tortillas. Roll them up and place with the seam down into an ungreased casserole dish. Seam down is important so they don't unroll in the oven!
7. Spoon the rest of your sauce over top of the tortillas. Garnish with tomato slices and shredded cheese. You can use as much as you'd like. I like to cover the tortillas completely.
8. Bake your Ground Turkey Enchiladas uncovered for 25 minutes.
9. Remove from oven and garnish with more tomato, sriracha, and fresh avocado.
Recipe FAQs
These Healthy Ground Turkey Enchiladas hold up great as leftovers or as meal prep. You can simply wrap them the dish you baked them in with tin foil or plastic wrap and keep in your fridge for up to 5 days. Reheat in the microwave for 60-90 seconds or by placing the entire dish back in the oven at 300°F for 10 minutes.
Yes! However, I suggest you freeze them raw and then take them straight from frozen to the oven. To do this, assemble the enchiladas (sauce, cheese, and all), place in your baking dish, then cover tightly with plastic wrap and then foil. When ready to enjoy, bake straight from frozen at 350°F for 35 minutes.
Frozen enchiladas will keep fresh for 3-4months. If you try to freeze cooked enchiladas, it's likely the tortillas will get mushy/soggy during the reheating process.
Yes, classic enchilada sauce is red typically from either tomato sauce or tomato paste. There's also a green variety using green peppers, green chiles, or jalapeños.
In this Healthy Ground Turkey Enchilada recipe, we use a white sauce made with Greek yogurt and sour cream. This makes the sauce extra creamy and also adds a bit more protein to the dish.
If you like your enchiladas with lots of sauce, you could also add a store bought or homemade red or green enchilada sauce inside or on top of these Ground Turkey Enchiladas for extra flavor and moisture.
Enchiladas can get a bad wrap for being heavy and filled with "unhealthy" ingredients. In this recipe, we use lightened up ingredients. Per one Ground Turkey Enchilada has 30 grams Carbs, 12 grams Fat, 22 grams Protein. Carbs will fluctuate depending on the type of tortilla you use and fat will depend on whether or not you use fat-free dairy products. Regardless, these Ground Turkey Enchiladas are a great source of protein and extremely tasty!
Use any of your favorite taco ingredients and load these enchiladas up! I used sliced tomatoes, salsa verde, and sliced avocado. Other ideas: guacamole, shredded lettuce, queso, jalapeño slices, black olives, hot sauce, etc!
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Healthy Ground Turkey Enchiladas
Equipment
- Non-stick pan
- Casserole dish
- Mixing Bowl
- Measuring cups and spoons
- Spoon
Ingredients
Enchiladas
- 1 lb ground turkey
- 8 oz fat-free sour cream
- 8 low-carb flour tortillas
- 4 cups fresh spinach, chopped
- ½ cup white onion, chopped
- ½ cup unsweetened almond milk
- ¼ cup fat-free greek yogurt
- ¼ cup green onion, chopped
- 4 tbsp fajita seasoning
- 2 tbsp all purpose flour
- 1 tsp elote seasoning
- ½ cup cheddar cheese
- ½ cup monterey jack cheese
Toppings
- ¼ cup salsa verde
- 1 avocado
- ½ cup tomato, diced
- sriracha
Instructions
- Preheat oven to 350 °F.
- Finely chop the spinach and onions.
- Heat a non-stick pan with a little cooking spray over medium heat and cook ground turkey and onion in fajita seasoning mix. Once turkey is cooked mostly through, add in spinach and cook until wilted.
- In a bowl, whisk together the flour and almond milk. Then add in the sour cream, yogurt, green onion and elote seasoning to make a sauce. Set half aside to use as topping. Add ground turkey and vegetable mixture to the sauce.
- Spoon ground turkey mixture on tortillas and roll them seam down into an ungreased casserole dish. You can also add some shredded cheese into each tortilla before rolling if you'd like.
- Spoon the rest of your sauce over top of the tortillas. Sprinkle diced tomatoes, shredded cheese, and salsa verde over the enchiladas. Ensure each tortilla is well covered.
- Bake your Healthy Ground Turkey Enchiladas uncovered for 25 minutes.
- Remove from oven and garnish with more tomato, salsa verde, sriracha or queso, and fresh avocado. Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find SKINNY TURKEY ENCHILADAS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Katrina says
These enchiladas are easy and so customizable!! My fiancé prefers spicy so he topped it with hot sauce where I preferred salsa and avocado! Before we tried the meal Eric said “i have to wait 25 minutes for my enchiladas?” And after both being apart of the clean plate club Eric said “i would wait another 25 minutes for more enchiladas”
Sally says
Theee are great using rotisserie chicken👍🏻
Claire says
These enchiladas were delicious! They were quick and easy to make, and you can customize them with any toppings you like. Thank you for helping me to make a dinner that my parents and me all loved! I can’t wait to make them again.
Lindsay says
Hi! This looks so delicious thanks for the recipe! Do you have serving size & macro count for it? Thanks!
Courtney Paige says
Hi Lindsay, They're attached to the nutrition label. For most accurate results, it's best to calculate the macro count based on the products you use. Thanks!
Morgan says
These are THE BEST enchiladas I've ever made! Seriously. I appreciate that they aren't floating in too much enchilada sauce like I often think of enchiladas to be. I use La Tortilla Factory tortillas which work great. I also just use greek yogurt in place of the sour cream, so I use 1 1/4c plain greek yogurt total in the recipe and it still is amazing! I top with salsa, avocado, and fresh tomato. EVERYONE loves this dish. It's also easy to divide up and take as leftovers. Great macro-friendly dish that does not sacrifice the flavor. It is an easy recipe to substitute different ingredients - I've used lean ground beef occasionally. It's a MUST MAKE!!
Courtney Paige says
Thank you so much for your kind comment, Morgan! Love the easy substitute, too!!
Madelyn says
These enchiladas were a total hit! Recipe was so easy to follow and I love how you can incorporate some veggies into such a soul-satisfying meal. My boyfriend cleaned his plate! Also love how you can substitute things to your liking! 🙂
Alyssa says
These were one of the best enchiladas i have ever had! I made these for my 3 roommates tonight and they all loved them. The sauce was delicious and the enchiladas were the perfect texture. Love that they weren't soggy like other enchiladas i have had. Not dry at all either, perfect recipe! I also made the pico which was amazing! Mine definitely did not look as presentable but I will definitely be making these again! Thanks for the great dinner.
Courtney Paige says
Love to hear this!! Sounds like a delicious dinner you enjoyed! 🙂
Clare says
I loved these enchiladas! I have made enchiladas several times, but these turn out so crispy and aren't soggy from being drenches in sauce. Love the lighter option! I served with side of cilantro lime rice, which paired perfectly with these!
Carly P says
My fiancé just told me this is his favorite meal that I have ever made. Everything about them was amazing - so excited to now have this recipe as a new staple in our household!
Riley says
Such a delicious and easy meal to make. So much flavor and my whole family loved it!! Highly recommend.
Natalie says
I love enchiladas and these are a great, fast, healthy option! And also so customizable
Sydney Van Acker says
a creamy sauce instead of classic red sauce is a delicious change up. Definitely will make these again!
Courtney Paige says
These are delicious! My boyfriend loves when these are for dinner. We add some sriracha to the mixture for an elevated kick!
Ellen says
This was so delicious!!! It looks like it’s a lot of steps but it’s not that bad. Definitely took me a little longer to prepare than what it says but still very easy. We have added this to our rotation for dinners!
Samantha says
SOOOO good. I needed to grease the bottom of my casserole dish. I also made my own elote seasoning, and used regular milk because that’s what I had. Amazing.
Sarah says
Loved these so much! I didn’t expect them to be so delicious based on fairly healthy ingredients! I’m making for the 3rd time. Question:can these be frozen?
Sydney Van Acker says
Hi Sarah! Yes you can freeze them, but we suggest you freeze them raw and then take them straight from frozen to the oven - an FAQ has been added to the blog post to give you more details on how to do this. If you try to freeze cooked Enchiladas, it's likely the tortillas will get mushy/soggy. Hope this helps!
Sarah says
Thank you!