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Turkey enchiladas on a plate topped with cilantro, jalapeños, red onion
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Ground Turkey Enchiladas with Green Sauce (30 Minutes)

5 from 1 rating
Hannah Kling
These 30-Minute Green Chile Ground Turkey Enchiladas are filled with seasoned ground turkey, green chiles, spinach, Greek yogurt, and cheese, then topped with green enchilada sauce and baked until bubbly. They’re a quick, flavorful, and family-friendly dinner perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 enchiladas

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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