Ground Turkey Enchiladas with Green Sauce (30 Minutes)
These Ground Turkey Enchiladas with Green Sauce are the kind of dinner you can throw together on a busy weeknight without sacrificing flavor. They’re ready in just 30 minutes and filled with seasoned ground turkey, mild green chiles, spinach, Greek yogurt, and plenty of melty cheese, then covered in green enchilada sauce and baked until hot and bubbly.
The best part about these ground turkey enchiladas with green sauce is that you can have the entire dinner on the table in about 30 minutes. They’re creamy, cheesy, filling, and easy to customize with your favorite toppings. I love adding my pickled red onions and a drizzle of cilantro lime crema for even more flavor.
Serve them with my black bean salsa dip or cold corn salad to round out the meal. And if you love easy enchilada-inspired dinners, be sure to try my White Chicken Enchilada Pot Pie and Green Chicken Enchilada Casserole next.
How to Make
Lightly grease a baking dish and spread enchilada sauce across the bottom.
Heat the oil in a large skillet, add the onion and cook for 2 minutes.
Add the turkey, cumin, garlic powder, chili powder, oregano, salt, and pepper. Cook, breaking the turkey into small crumbles, until cooked through.
Add the diced green chiles, spinach, and ⅓ cup enchilada sauce. Cook until the spinach wilts and no watery liquid remains.
Remove the skillet from the heat. Stir in the Greek yogurt and cheese. The filling should be creamy but not runny.
Divide the filling among the tortillas. Roll tightly and arrange seam-side down in the prepared dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining 1 cup cheese.
Bake uncovered, let it rest for 5 minutes, then finish with cilantro, avocado, pickled onions, jalapeño, and lime.
Tips and Tricks
- Don’t overcook the turkey. Cook it just until it’s done so the filling stays juicy and tender while the enchiladas bake.
- Cook off any extra liquid. Before adding the Greek yogurt and cheese, make sure there isn’t excess liquid in the skillet. This keeps the filling creamy rather than watery.
- Warm the tortillas if needed. If your tortillas are cracking as you roll them, warm them for a few seconds first to make them softer and easier to work with.
- Roll them snugly. Place each enchilada seam-side down in the baking dish so they stay together while baking.
- Finish with fresh toppings. Avocado, cilantro, jalapeño, lime, pickled red onions, or cilantro lime crema add freshness and make these green chile turkey enchiladas even better.
How to Save and Store
Store leftover ground turkey enchiladas in an airtight container in the refrigerator for up to 3–4 days. You can also cover the baking dish tightly if you plan to reheat the leftovers directly in the dish.
To reheat, warm individual enchiladas in the microwave until heated through, or cover and reheat them in the oven at 350°F. I recommend storing fresh toppings like avocado, cilantro, pickled red onions, and crema separately and adding them after reheating.
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
If you make the Ground Turkey Enchiladas, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Ground Turkey Enchiladas with Green Sauce (30 Minutes)
Ingredients
- 1 tablespoon avocado oil or olive oil
- ½ small yellow onion (finely diced, about ½ cup)
- 1 pound 93% lean ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 4- ounce can mild diced green chiles
- 2 packed cups baby spinach (roughly chopped)
- 1 15- ounce jar green enchilada sauce (about 1¾ cups, divided (Siete))
- ⅓ cup plain Greek yogurt (preferably 2% or whole-milk)
- 1½ cups shredded Monterey Jack or Mexican-blend cheese (divided)
- 8 soft flour tortillas (approximately 7–8 inches)
Toppings
- Fresh cilantro, avocado, jalapeño, pickled onions, Greek yogurt, and lime wedges
Instructions
- Preheat the oven to 425°F. Lightly grease a 9-by-13-inch baking dish and spread approximately ¼ cup enchilada sauce across the bottom.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
- Add the turkey, cumin, garlic powder, chili powder, oregano, salt, and pepper. Cook for 5–6 minutes, breaking the turkey into small crumbles, until cooked through.
- Add the diced green chiles, spinach, and ⅓ cup enchilada sauce. Cook for 1–2 minutes, until the spinach wilts and no watery liquid remains in the skillet.
- Remove the skillet from the heat. Stir in the Greek yogurt and ½ cup cheese. The filling should be creamy and cohesive but not runny.
- Divide the filling among the tortillas, using approximately a heaping ⅓ cup per tortilla. Roll tightly and arrange seam-side down in the prepared dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining 1 cup cheese.
- Bake uncovered for 10–12 minutes, until the sauce bubbles around the edges and the cheese is completely melted. Broil briefly for additional color only if the baking dish is broiler-safe.
- Rest for 5 minutes, then finish with cilantro, avocado, pickled onions, jalapeño, and lime.
Notes
- Use mild diced green chiles for a family-friendly flavor, or use medium/hot for more heat.
- Make sure any excess liquid has cooked off before stirring the Greek yogurt and cheese into the turkey filling.
- If your tortillas are difficult to roll, warm them briefly in the microwave to soften them.
- Let the enchiladas rest for 5 minutes after baking before serving.
- Store fresh toppings separately and add them just before serving.
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I do not typically cook, my husband does. But, I made this for dinner and we both loved it!