Ground Turkey Enchiladas

I have had this recipe starred from Cara’s Creature Comforts for a while now and have been wanting to make it. I had also found another enchilada recipe somewhere that called for green enchilada sauce and bought the stuff to make that, but in my mind I was thinking it was this recipe. So I printed this recipe out and got everything out and discovered that it didn’t use the green sauce, I had it confused with a different recipe. Well since I had everything to make these, I decided to roll with it. I’m so glad I did. These are so good! I did have to sub a little because I discovered my cream cheese had expired, so I just added a bit more sour cream and a little fat free half and half (but the recipe below uses the cream cheese). These were really great and I’m sure they’ll be even better next time when I use the cream cheese. Adam said these definitely need to be on the regular rotation.

Ground Turkey Enchiladas
Source: Cara’s Creature Comforts adapted from Taste of Home Comfort Food “Diet” magazine

1 lb extra lean ground turkey
1/2 c chopped green pepper (optional)
1 large onion, chopped
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. chili powder
1/8 tsp. salt
1 can (28 oz) crushed tomatoes, divided
4 oz reduced fat or fat free cream cheese
1/4 cup light or fat free sour cream
1 tsp. spicy garlic seasoning (I used garlic powder and added a bit of cayenne to taste)
3/4 cup prepared salsa
8 tortillas, warmed

1/2 cup shredded 2 % mexican four cheese blend (or whichever kind you prefer)

For Topping (optional):
Additional Sour Cream
Taco Sauce

Brown turkey along with pepper and onion in a skillet.

Once browned, add brown sugar, garlic powder, salt and chili powder. Stir in 1 cup crushed tomatoes and simmer uncovered over low heat for 10 minutes, stirring occasionally.

Meanwhile, combine sour cream, spicy garlic seasoning, and cream cheese with mixer. Set aside. Mix 3/4 of this mixture into the meat mixture in the last 2 minutes of simmering. Stir well to combine.

Prepare 9×13 pan with baking spray.

Combine salsa and remaining tomatoes and spread 1 cup of this into the bottom of the pan.
Spread a small amount of the cream cheese mixture onto a tortilla, fill with about 1/3 c turkey mixture, and roll.
Place seam side down into dish. Finish this process with the rest of the meat mixture.

Spread remaining tomato/salsa mixture over the top and sprinkle with cheese.
Cook uncovered for 25 minutes at 350 degrees F.

Serve topped with sour cream and taco sauce if desired.

Print Friendly, PDF & Email
Be Sociable, Share!


  1. I make enchiladas all the time, but have never tried ground turkey ones! Looks great!

  2. Glad you guys like them! I went back and read my post on it and remembered I need to make these again because I forgot how much I liked them! 🙂

  3. Lindsey@pickyeatings says:

    These look great! I'm always looking for new ways to use ground turkey…

  4. AdventurousPickyEater says:

    I love enchiladas and anything Mexican. I will have to make these soon but I might use ground chicken instead of turkey since that is what the husband likes. Thanks for the recipe

  5. I just posted these – delicious!