The first time I made Baked Ground Turkey Enchiladas with White Sauce, I was pleasantly surprised at how simple yet satisfying they turned out to be. The creamy white sauce enveloping these enchiladas is a delightful change from the usual red sauce, offering a light yet comforting flavor that’s perfect for any weeknight dinner. Each bite delivers a warm, cheesy experience, leaving the whole family asking for seconds. What I love most is that they can be prepped ahead of time, allowing you to relish quality moments with loved ones instead of being stuck in the kitchen. Easy to customize with your favorite ingredients, these enchiladas are bound to become a beloved staple in your home. Time to roll up your sleeves and create a dish that’s not just a meal, but a cozy gathering experience!
Why are Baked Ground Turkey Enchiladas irresistible?
Simplicity: These enchiladas are a breeze to prep, even for novice cooks. Just mix, roll, and bake!
Versatile: You can easily swap ingredients based on what you have at home—ground chicken or even black beans make delightful alternatives.
Flavorful: The creamy white sauce gives a unique twist, creating a comforting yet light dish that the whole family will adore.
Meal Prep Friendly: Make ahead and store for a stress-free dinner! You can even freeze them for those busy weeknights.
Crowd-Pleaser: Perfect for gatherings, they’ll impress both family and friends. Serve them alongside Mexican rice or a fresh salad to complete the meal!
Health-Conscious: With lean ground turkey and customizable fillings, these enchiladas offer a nutritious take on a classic favorite.
Baked Ground Turkey Enchiladas Ingredients
For the Filling
- Ground Turkey – Lean protein source; use 93/7 or 85/15 for moisture. Can substitute with ground chicken if needed.
- Chilies (4 oz) – Adds heat and flavor. Use diced canned green chilies for convenience.
- Sour Cream (1 cup total) – Adds richness and moisture to both the filling and sauce. You can use Greek yogurt as a lighter alternative.
- Cumin (1 tsp total) – Provides warm, earthy flavor in both filling and sauce.
- Ancho Chili Powder (1 tsp) – Adds a mild smokiness. Can substitute with regular chili powder.
- Green Onions (4, chopped) – Adds freshness and mild onion flavor.
- Cilantro (1/4 cup, finely chopped) – Brings a fresh herbaceous note. Omit if not a fan, or replace with parsley.
For the Creamy White Sauce
- Heavy Cream (1.5 cups) – Base for the creamy sauce; adds richness. Substitute with half-and-half for a lighter sauce.
- Sour Cream (remaining 1 cup) – Contributes to the creamy consistency. Use low-fat for a lighter version.
- Salsa Verde (1/2 cup) – Adds tangy flavor to the sauce. Choose a high-quality brand for best results or make your own.
- Garlic Powder (1/2 tsp) – Enhances flavor in the sauce. Fresh minced garlic can be used instead.
For Assembly
- Flour Tortillas (12) – The vessel for the filling. Corn tortillas can be used for a gluten-free option.
- Monterey Jack Cheese (2.75 cups total) – Melts beautifully and enhances creaminess. Cheddar or a Mexican blend can be used instead.
Each layer of flavor in these Baked Ground Turkey Enchiladas with White Sauce is crafted to create a dish that is not just a meal, but a beloved family experience. Happy cooking!
How to Make Baked Ground Turkey Enchiladas
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with a touch of oil or cooking spray to prevent sticking.
Mix the filling: In a medium bowl, combine ground turkey, green onions, cilantro, chilies, sour cream, cumin, and ancho chili powder. Season generously with salt and pepper to taste.
Whisk together the creamy sauce: In another bowl, blend sour cream, heavy cream, salsa verde, garlic powder, and additional seasoning until smooth and well-combined.
Warm the tortillas in the microwave for about 30 seconds until they are pliable, making them easier to roll.
Fill each tortilla with roughly 1/3 cup of the turkey mixture, roll them up tightly, and place seam-side down in the prepared baking dish.
Pour the creamy white sauce generously over the enchiladas, ensuring they are evenly coated, and then sprinkle with the Monterey Jack cheese for that melty, delightful finish.
Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Let rest for 5 minutes before serving to allow the sauce to set, making them easier to slice and serve.
Optional: Top with fresh cilantro and a squeeze of lime for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Tips for the Best Baked Ground Turkey Enchiladas
Warm Tortillas: Always warm your tortillas before filling. This prevents cracking and makes them easier to roll.
Don’t Overfill: Keep the filling amount to about 1/3 cup per tortilla. Overfilling can lead to messy, difficult-to-handle enchiladas.
Rest the Dish: Allowing the enchiladas to rest for 5 minutes post-baking helps the sauce set, making slicing and serving a breeze.
Flavor Boosters: For added flavor, consider mixing in black beans or corn into your filling. They not only enhance the taste but also add texture.
Cheese Variations: Experiment with different cheese types like cheddar or pepper jack to customize the flavor profile of your Baked Ground Turkey Enchiladas with White Sauce.
Garnishing: A sprinkle of fresh cilantro or a squeeze of lime just before serving elevates the dish and adds a zesty touch.
What to Serve with Baked Ground Turkey Enchiladas with White Sauce?
Enhance your mealtime with vibrant sides that complement the creamy comfort of these enchiladas.
Mexican Rice: A classic pairing that brings a fluffy texture and absorbs the white sauce perfectly. The subtle spices will harmonize beautifully with the enchiladas.
Refried Beans: Creamy and slightly smoky, refried beans add richness and can be used to scoop up any leftover sauce. They round out the meal with protein and fiber.
Pico de Gallo: Fresh, zesty, and crunchy, this salsa adds a splash of brightness to the plate. The coolness contrasts nicely with the warm, cheesy enchiladas.
Guacamole & Tortilla Chips: A delightful appetizer or side, the creamy avocados will amplify the flavors and make every bite even more indulgent. It’s perfect for dipping!
Grilled Corn Salad: Sweet, charred corn mixed with lime and cilantro provides a refreshing side that elevates the whole meal. The crispness plays off the soft enchiladas perfectly.
Margaritas: For a festive touch, a tangy margarita balances the richness of the dish. Its citrus notes will uplift your dinner experience and add a celebratory atmosphere!
Storage Tips for Baked Ground Turkey Enchiladas
Fridge: Store leftovers tightly covered in the fridge for up to 4 days. Warm them in the oven at 350°F until heated through for the best taste.
Freezer: For longer storage, freeze unbaked enchiladas for up to 3 months. Wrap tightly with foil or in an airtight container to prevent freezer burn.
Reheating: To reheat frozen enchiladas, thaw overnight in the fridge, then cover and bake at 350°F until hot and bubbly, about 25-30 minutes.
Assembly Storage: If prepping ahead, assemble the enchiladas but don’t bake them. Store in the fridge overnight, then enjoy baking a hot meal the next day!
Make Ahead Options
These Baked Ground Turkey Enchiladas with White Sauce are ideal for meal prep, saving you valuable time on busy weeknights! You can prepare the filling and creamy sauce up to 24 hours in advance; simply store them in airtight containers in the refrigerator. Assemble the enchiladas with the filling wrapped in tortillas and cover them with the sauce; they can be refrigerated for up to 3 days before baking. To maintain the quality, avoid pouring the sauce over the enchiladas until you’re ready to bake. When it’s time to enjoy your meal, just bake the dish straight from the fridge, adding about 5-10 minutes to the original baking time until everything is hot and bubbly. You’ll have a delightful dinner on the table with minimal effort!
Baked Ground Turkey Enchiladas Variations
Feel free to mix and match these ideas to personalize your enchiladas to your family’s taste!
Ground Meat Swap: Use ground chicken or beef for different flavors while keeping the fillings hearty and satisfying. Don’t hesitate to experiment until you find your family’s favorite!
Vegetarian Delight: Substitute ground turkey with black beans, lentils, or quinoa for a hearty vegetarian option packed with protein.
Cheese Choices: Try swapping Monterey Jack for pepper jack or cheddar to add a little kick or a twist in flavor that your taste buds will adore.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling or sauce for those who crave some heat. Balance the spice with cooling toppings like avocado or sour cream.
Extra Veggies: Toss in some sautéed bell peppers, zucchini, or spinach into the filling to sneak in more veggies—perfect for boosting nutrition without sacrificing flavor.
Herb Enhancements: Enhance the flavor profile by adding fresh herbs like oregano or thyme alongside cilantro for an aromatic twist.
Creamy Alternatives: Swap out sour cream for Greek yogurt in the filling and sauce for a tangy, lighter option that’s still rich and creamy.
Tortilla Change-Up: Use corn tortillas for a gluten-free version or try whole wheat tortillas for a slightly nutty flavor and added fiber.
Let your creativity shine with these variations, ensuring that every bite of your Baked Ground Turkey Enchiladas remains a delightful surprise!
Baked Ground Turkey Enchiladas with White Sauce Recipe FAQs
How do I choose the right ground turkey?
For the best flavor and moisture in your Baked Ground Turkey Enchiladas with White Sauce, I recommend using ground turkey with a fat ratio of 93/7 or 85/15. This ensures that the meat remains juicy during cooking. If you’re looking for a leaner alternative, ground chicken is also a great substitute!
What’s the best way to store leftovers?
Leftover enchiladas can be tightly covered and stored in the fridge for up to 4 days. For reheating, I suggest placing them in the oven at 350°F (175°C) until they’re warmed through, ensuring that the cheese melts back to its oozy goodness.
Can I freeze the enchiladas?
Absolutely! To freeze, assemble the enchiladas without baking them first. Wrap the dish tightly with foil or plastic wrap and store them in the freezer for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge and then bake as usual.
What if my tortillas crack when rolling?
This is a common issue! To prevent cracking, always warm your tortillas in the microwave for about 30 seconds before filling. This makes them more pliable and easier to roll without tearing. If broken tortillas do occur, just don’t stress—layer them in the dish like a casserole!
Are there any dietary considerations I should keep in mind?
Yes! If you’re preparing these enchiladas for someone with dietary restrictions, be sure to check ingredient labels for gluten, especially in the tortillas and sauces. You can easily switch to gluten-free tortillas and use low-fat dairy options. Additionally, for those who might be lactose intolerant, Greek yogurt can be a fantastic substitute for sour cream.
How should I adapt the recipe for a lighter meal?
For a lighter twist on this recipe, consider substituting heavy cream with half-and-half or using a lower-fat sour cream. You can also amp up the veggies in your filling by adding black beans or corn for extra nutrition without adding heaviness.
Creamy Baked Ground Turkey Enchiladas with White Sauce Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with a touch of oil or cooking spray to prevent sticking.
- In a medium bowl, combine ground turkey, green onions, cilantro, chilies, sour cream, cumin, and ancho chili powder. Season generously with salt and pepper to taste.
- In another bowl, blend sour cream, heavy cream, salsa verde, garlic powder, and additional seasoning until smooth and well-combined.
- Warm the tortillas in the microwave for about 30 seconds until they are pliable.
- Fill each tortilla with roughly 1/3 cup of the turkey mixture, roll them up tightly, and place seam-side down in the prepared baking dish.
- Pour the creamy white sauce generously over the enchiladas, ensuring they are evenly coated, and then sprinkle with the Monterey Jack cheese.
- Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Let rest for 5 minutes before serving to allow the sauce to set.