Craving enchiladas but want a healthier version than your local takeout joint? Then these Healthy Homemade Turkey Enchiladas are for you! Packed with protein, fiber and healthy fats (hello avocado), you won’t regret making a batch of these to serve up for dinner this week!

White bowl with cilantro around it with a red sauce enchilada in the center and avocado slices on top. — This recipe was originally published in 2015. It’s been updated as of 2021 to include new images and a simplified recipe!

What You Need to Make this Recipe

Feel free to swap out the ground turkey for your preferred meat of choice (lean beef or chicken also work well in here!)
If you are plant-based, swap in cooked lentils or tofu for the ground turkey in the enchiladas.
For a gluten-free option, use corn tortillas over the flour. Be sure to warm them prior to rolling to prevent cracking.

White backdrop with glass bowls of ground turkey, veggies, black beans, and sauces with tortillas to make enchiladas with green text overlay.

How to Make this Recipe

Preheat the oven! Then, get to cooking so you can serve these Homemade Turkey Enchiladas for dinner tonight!

Step 1: Saute the ground turkey with the oil, veggies and spices over medium heat.

Step 2: The meat should be fully browned before moving on to the next step!

Two image picture collage with the first of a grey saute pan with ground turkey, green peppers and spices. The second image is the cooked browned meat with veggies in the saute pan.

Steps 3 + 4: Combine all ingredients, including 1 cup of the Spicy Enchilada Sauce and 3/4ths of the cheese in a large bowl.

Two picture collage, the first of a glass bowl on white backdrop with cooked green veggies and meat mixed with red sauce and yellow cheese. The second image is the combination of black beans and cheese shining through.

Step 5: use 1/4 cup of remaining sauce and pour on the bottom of the casserole pan.

Step 6: Fill each tortilla with 6 equal portions of the meat and bean mixture. Grab one side of the tortilla and meet it with the other, then tightly wrap the filling inside.

Two picture collage, first of a white casserole dish with red sauce in it, the second of a tortilla filled with black beans and cheese on a white backdrop.

Step 7: Place the rolled turkey enchiladas into the casserole pan with the seam-side down. Sprinkle the remaining enchilada sauce over them and top with the rest of the cheese. Bake, uncovered.

Step 8: When internal temperature reaches 165 degrees F (or after about 30 minutes) remove and let cool 5 to 10 minutes before serving. Top with avocado and plain Greek yogurt (or sour cream) and fresh cilantro!

Two picture collage, first of enchiladas with red sauce and cheese in white casserole dish, second of cooked enchiladas with red sauce on top alongside green avocados and a white sauce glaze.

These are hearty enchiladas! I recommend to serve alongside my Cowboy Salsa recipe or even a simple cauliflower rice for a lower carbohydrate side option.

White bowl with red enchiladas and cilantro in it with avocado and white sauce on top, sitting on top of black and white napkin with gold fork.

Recipe Notes + Tips

If you’re tight on time, you can purchase a store bought enchilada sauce.
If you are dairy free, feel free to swap the cheese for a dairy free variety.
My family really enjoys the La Tortilla Factory Low-Carb Tortillas! I swear, they are good! Plus, they’re packed with fiber and they taste delicious!
If you’re wanting to have a lot of leftovers, I recommend double batching the recipe!
And, if you want a fun twist on sauce for a green version, try my Hatch Chile Salsa Verde!

Homemade Turkey Enchiladas

What You Need to Make this Recipe

How to Make this Recipe

Recipe Notes + Tips

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