Skip to main content

¡Aprovecha las mejores ofertas para tu cocina!

Green Chile Ground Turkey Enchiladas

 Wondering what to make with ground turkey? I have just the recipe for you. These ground turkey enchiladas combine extra lean ground turkey with zucchini, poblano pepper, fire roasted corn, shredded Mexican cheese, and green chile enchilada sauce. They’re easy to make and are perfectly Kinda Healthy with 15 grams of protein and only 230 calories per enchilada.

two ground turkey enchiladas on a plate beside a bowl of yogurt sauce and borracho beans

Making a High Volume Ground Turkey Enchiladas Filling

The recipe calls for 99% lean ground turkey, but any ground protein works for this recipe. You could toss some chicken breast in a food processor and make ground chicken enchiladas, if that’s all you have on hand.

Whatever protein you go with, be sure to take the time to develop flavor in the pan via browning (the Maillard reaction).

Make sure the pan is hot before adding the ground turkey. And once it’s in the pan, leave it untouched until it’s developed a golden brown crust on one side. Color is flavor!

browned ground turkey in a skillet with zucchini, fire roasted corn, and poblano peppers

The Veggies

With just 30 calories in a medium zucchini, it’s a magical ingredient for high volume cooking. You can seriously bulk up meals by adding zucchini. Check out my teriyaki ground beef bowls for another great use of this magical squash.

Peppers also fall into the high volume superstar category, and the poblano peppers in this recipe go perfectly with the flavors of the green chile sauce and corn. Poblano peppers are on the milder side, so you could add a jalapeño or a Fresno chile like in my air fryer roasted veggie enchiladas for a bigger kick. Or go with bell pepper for a milder substitution.

ground turkey and veggies in a skillet with seasoning

Speaking of corn, I used Trader Joe’s frozen fire roasted corn. If you don’t have access to a TJ’s, you may be able to find another frozen alternative. A drained can of corn also works in a pinch. And if corn is in season when you’re making these turkey enchiladas, you could use 2 ears of fresh corn like in my green chile beef enchilada skillet.

And since you’ll have an opened bag of fire roasted corn in the freezer, bookmark my recipes for cheesy cowboy corn dip and honey harissa ground chicken bowls.

shredded Mexican cheese added to the cooked ground turkey and veggies

Mexican Cheese

The recipe calls for adding two ounces of shredded Mexican cheese in the filling. This acts as a binder and makes assembly a bit easier. If you’re looking for an easy way to reduce the fat and calorie content, you can omit the cheese at this step.

As for cheese selection, I’d be a hypocrite in telling you freshly grated cheese is best (though it is) when I used Tillamook Mexican 4-Cheese blend. But for best results, I’d use a blend of freshly grated Monterey or Colby jack with a bit of asadero and cheddar.

Best Tortillas for Enchiladas

filling corn and flour tortillas with ground turkey and veggies

Traditional enchiladas use corn tortillas, but I like to use a hybrid corn and flour tortilla for these ground turkey enchiladas. You get the sturdiness of flour tortillas for easier filling and the flavor of corn tortillas. If you’ve seen my air fryer quesadillas, I used the same Mixla tortillas from H-E-B here.

You can use something like the extra thin corn tortillas from my beef taquitos or Carb Balance tortillas from my Tex Mex enchiladas to save some calories. If you use corn tortillas, you’ll want to wrap them in a damp paper towel and microwave for 30-60 seconds before filling and rolling to prevent cracking.

shredded Mexican cheese on top of green chile enchiladas

Using standard 6″ tortillas, this recipe makes fourteen turkey enchiladas. You’ll need to squeeze them into a 13″x 9″ baking dish going ten in a straight row and four on the empty side. If you’d rather, you can bake in two separate dishes. Just be sure to split the green chile enchilada sauce in half for each dish.

You can also use larger burrito-size tortillas to fill the width of the baking dish.

And finally, there’s always the option of placing the tortillas flat in the baking dish to create layers or chopping into small triangles and stirring into the filling to make a ground turkey enchilada casserole.

baked green chile enchiladas before garnishing

What to Serve with Ground Turkey Enchiladas

Starting with the garnish, I like to go green with chopped cilantro, diced avocado, and a Greek yogurt and avocado crema (in the recipe card below). My jalapeño ranch yogurt dip would also work great with these enchiladas.

As for side dishes, you can never go wrong with rice and beans. I’d go with black beans or refried black beans, charro or borracho beans, and Spanish rice or Mexican cauliflower rice.

green chile ground turkey enchiladas in a baking dish garnished with avocado, cilantro, and yogurt sauce

And that should cover everything you need to know. I hope you enjoy these green chile ground turkey enchiladas. If you do, I always appreciate recipe reviews!

Comments

Popular posts from this blog

Pan Casero en Licuadora: ¡La Receta que Siempre Sale Bien!

Pan Casero en Licuadora: ¡La Receta que Siempre Sale Bien! ¿Te gustaría preparar un pan casero sin amasar y sin complicaciones? Esta receta es ideal para ti: fácil, rápida y con un resultado espectacular. Un pan suave, dorado y lleno de amor, perfecto para compartir en familia o disfrutar con tu café de la tarde. ¡Anímate a probar esta delicia hecha en casa! Ingredientes: 2 tazas de leche tibia 1/2 taza de aceite 2 huevos 1 cucharadita de sal 2 cucharadas de azúcar 1 sobre (10g) de levadura seca (biológica) 4 tazas de harina de trigo Modo de Preparación: Coloca en la licuadora la leche tibia, el aceite, los huevos, la sal, el azúcar y la levadura. Licúa durante 2 minutos hasta que todo esté bien mezclado. Pasa la mezcla a un bol amplio y añade la harina poco a poco, removiendo hasta obtener una masa densa pero manejable. Engrasa moldes para pan y llena hasta la mitad para permitir que la masa leve correctamente. Cubre con un paño limpio y deja reposar en un lugar cálido ...

Pechugas de pollo rellenas de arándanos y espinacas con queso brie

Pechugas de pollo rellenas de arándanos y espinacas con queso brie Ingredientes: 4 pechugas de pollo deshuesadas y sin piel Sal y pimienta al gusto 4 oz de queso brie, en rodajas 1 taza de espinacas frescas, salteadas 1/2 taza de arándanos rojos secos 1 cucharada de aceite de oliva Romero fresco, para decorar Opcional: arándanos rojos frescos para decorar Instrucciones: Prepara las pechugas de pollo: Precalienta el horno a 375 °F (190 °C). Corta con cuidado cada pechuga de pollo en forma horizontal para crear un  bolsillo. Sazona ambos lados con sal y pimienta. Rellena el pollo: Rellena cada bolsillo con rodajas de brie, espinacas salteadas y un puñado de  arándanos rojos secos. Usa palillos para asegurar si es necesario. Dorar y  hornear: En una sartén apta para horno, calentar el aceite de oliva a fuego medio. Dorar  cada pechuga de pollo rellena durante 2-3 minutos por lado hasta que se dore. Transferir la sartén al horno y hornear durante 15-20 minutos, o hast...

El Gratinado de Papas Que Te Hará Volver Por Más”

El Gratinado de Papas Que Te Hará Volver Por Más” Ingredientes: 4 papas grandes (amarillas o russet) 200 ml de crema de leche o nata líquida 100 ml de leche entera 100 g de queso rallado (cheddar, gouda o parmesano) 30 g de mantequilla 1 diente de ajo picado o en polvo Sal y pimienta al gusto Nuez moscada (opcional) Extras opcionales: jamón en cubos, tocino, mostaza dijon, tomillo o perejil fresco Instrucciones: Lava, pela y corta las papas en rodajas finas (3 mm). Déjalas en agua fría para que no se oxiden. Prepara la salsa: Derrite la mantequilla en una cacerola, agrega el ajo y sofríe brevemente. Añade la crema y la leche, salpimenta y añade nuez moscada si lo prefieres. Cocina hasta que la mezcla espese un poco. Arma el gratinado: Engrasa una fuente para horno, coloca una capa de papas, un poco de salsa y espolvorea queso rallado. Repite las capas y termina con abundante queso encima. Hornea: Cubre con papel aluminio y hornea a 180°C durante 40 minutos. Quita el papel y hor...