Baked Turkey Enchiladas are an easy and comforting dinner made with seasoned ground turkey, tortillas, enchilada sauce, and plenty of melted cheese. Everything is rolled up, covered with more sauce and cheese, then baked until hot and bubbly.
This is a great recipe when you want a filling Mexican-inspired dinner without spending a lot of time in the kitchen. Ground turkey keeps the filling simple and flavorful, while the enchilada sauce and melted cheese bring everything together. Serve these enchiladas with your favorite toppings for an easy weeknight meal the whole family will enjoy.
If you’re looking for the most delicious enchilada recipe to cook at home you’ve found it. Enchiladas can be satisfying if you make them with a lean protein such as ground turkey, chicken, or fish and bake them in the oven instead of frying. Add in some hidden veggies with the ground turkey. I like to serve mine with some rice and refried beans on the side.
If you like more Weight Watcher Recipes please try Biscuits and Gravy, Lasagna Soup, or 2 Ingredient Dough.
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Why This Works
These turkey enchiladas are simple enough for a weeknight but satisfying enough for a weekend dinner. The seasoned turkey makes a hearty filling, while the enchilada sauce keeps the tortillas tender and adds plenty of flavor.
The best part is how easy this recipe is to customize. You can use flour or corn tortillas, add black beans or corn to the filling, or make the enchiladas spicy with jalapeños or a hotter enchilada sauce.
Baking the enchiladas allows the cheese to melt over the top while the sauce bubbles around the edges. Every bite has a combination of tender tortillas, savory turkey, flavorful sauce, and gooey cheese.
Ingredients List
- Jennie- 0 Lean ground turkey breast - I honestly can’t tell that ground turkey was used in this recipe. The enchilada sauce really helps to flavor it up. At the time I had made this post, I used Jennie-O lean ground turkey and they had kindly sent me some of their ground turkey to use. This post is also sponsored by them.
- Onions, Zucchini, Garlic - This is a great way of sneaking in some extra added veggies and kids won’t even know they are there. I like to use my food processor to help chop the vegetables into smaller pieces. When the veggies are the size of the ground turkey they are easier to chew and digest.
- Tomato sauce - When purchasing canned diced tomatoes, it is important to read the label and choose a product with no added salt or sugar if you are looking for a healthier option.
- Garlic - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Enchilada sauce (hot or mild) - Have a favorite homemade enchilada sauce recipe? Then use it. To make this recipe quick, I used canned enchilada sauce.
- Flour tortillas - If you are on the WW program, please make sure to scan your tortillas with the WW app. Points will vary depending what type of tortilla you use.
- 8 oz of low-fat Mexican cheese blend
- Cooking spray
- See the recipe card below for a full list of ingredients and measurements.
How to make Baked Turkey Enchiladas
Step 1: Preheat oven to 375.
Step 2: Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic, and cook for 5 minutes.
Recipe Tip: If you don't like to cut your vegetables feel free to add them to a food processor and have that do it for you. In the recipe video, I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.
Step 3: In a bowl add in enchilada sauce and 1 cup of tomato sauce. Tomato sauce is optional. Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.
Step 4: Place about ½ cup of turkey mixture onto a flour tortilla and roll it up like a burrito and lay seam-side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray.Cook enchiladas for 20 - 25 minutes. Take out of the oven. Serve with some salsa or sour cream.
Pro Tips for Baked Turkey Enchiladas
Warm the tortillas before filling them. This helps prevent them from cracking while you roll them.
Don't overfill the tortillas. A few spoonfuls of filling is usually enough to make them easy to roll.
Cover the tortillas completely with enchilada sauce before baking. This helps keep the edges from drying out.
If you want more vegetables, add corn, black beans, diced bell peppers, or spinach to the turkey filling.
Storage
Store leftover turkey enchiladas in an airtight container in the refrigerator for up to 4 days.
You can reheat individual servings in the microwave until hot. For a larger portion, cover the baking dish with foil and warm it in a 350 degree F oven until heated through.
These enchiladas can also be assembled ahead of time and refrigerated before baking. Add a few extra minutes to the baking time if they are going directly from the refrigerator to the oven.
Serving Suggestions
Serve Baked Turkey Enchiladas with Mexican rice, refried beans, black beans, or a simple side salad.
For a complete dinner, serve the enchiladas with rice and beans and finish with a scoop of fresh guacamole.
Topping Ideas
Add your favorite toppings right before serving.
Sour cream, avocado, diced tomatoes, sliced jalapeños, green onions, fresh cilantro, and lime wedges are all delicious.
Recipe FAQS
The protein and vegetables can be cooked on the Saute function in the Instant Pot but I would never cook the tortillas in there. They would get soggy. Instead turn on your oven and finish cooking them in there so the tortillas get crispy on the sides.
Other Weight Watcher Recipes
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Healthy Baked Turkey Enchiladas
- Prep Time: 10 min
- Cook Time: 20-25min
- Total Time: 35min
- Yield: 10 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
If you’re looking for the most delicious enchilada recipe to cook at home you’ve found it. Enchiladas can be healthy and satisfying if you make them with a lean protein such as ground turkey, chicken, or fish and bake them in the oven instead of frying.
Ingredients
- 1 ½ pounds of Jennie- 0 Lean ground turkey breast or fat-free turkey breast
- ½ a small onion, diced
- 1 small zucchini, diced into fine pieces
- 1 cup of tomato sauce (optional)
- 2 cloves of garlic
- 2 cans of enchilada sauce (hot or mild)
- 10 6 in flour tortillas
- 8 oz of low-fat Mexican cheese blend
- Cooking spray
Instructions
- Preheat oven to 375.
- Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic, and cook for 5 minutes. If you don't like to chop your vegetables and want to save some time, add them to a food processor and have that do all the work for you. Please note, in the recipe video, I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.
- In a bowl add in enchilada sauce and 1 cup of tomato sauce. Tomato sauce is optional. Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.
- Place about ½ cup of turkey mixture onto a flour tortilla and roll it up like a burrito and lay seam-side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray. If there are any extra turkey and vegetable mixture leftover, you can add that to the top of the enchiladas. Sprinkle with cheese on top.
- Cook enchiladas for 20 - 25 minutes. Take out of the oven. Serve with some salsa or sour cream.
- Makes 10 enchiladas. Serving size: 1 enchilada.
Notes
My WW Personal Points: 4 Click here to see in recipe builder (will have to log in)
Points will vary depending on what type of tortilla you use. For this recipe, I used 6 inch flour tortillas when plugging ingredients into a recipe builder.
Nutrition
- Serving Size: 1 enchilada
- Calories: 229
- Sugar: 1
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 22
Meghan says
This recipe is great! It was easy and didn’t take very long to throw together on a week night. I do feel like the zucchini made the tortillas a bit gummy and chewy in some areas, but still delicious!
Susan says
Our family only likes a little bit of zing, so I used one can mild and one can medium enchilada sauce, plus the 1 cup tomato sauce....perfect!
Easy to put together. Big hit with the family!
Marcia says
A new family favorite. These are amazing and sneaking a new vegetable into my kids diets.
Kristen says
The enchiladas were so good and not too complicated for a weeknight meal. I’ll definitely be making them again!
Cindy says
I added green chilis salt & pepper. Very good.
Jenna says
You can use either one. I usually use 99% fat free. Just update the nutritional value in some kind of online nutritional calculator
Renee says
This is a great receipe. You have the nutritional value listed. The receipe calls for lean or fat free turkey. What kind of turkey the 93% , 99% or fat free free will come the nutritional value that you have listed! Thank you!!