Name: Southwest Ground Turkey Enchiladas Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 2 tablespoons avocado oil or olive oil; 1 medium yellow onion diced; 3 cloves garlic minced; 1 lb ground turkey; 2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon oregano; 1/4 teaspoon pepper; 1 teaspoon kosher salt; 15 ounces (1 can) black beans drained and rinsed; 14.5 ounces (1 can) fire roasted tomatoes; 1 1/2 cups red enchilada sauce (homemade gluten-free enchilada sauce recommended); 8-10 corn, grain free or flour tortillas; 2 cups shredded Mexican cheese or vegan cashew queso; Toppings: sliced radishes, pickled onion, avocado, sour cream (vegan), cilantro, red onion, jalapenos

Nothing beats the cozy, comforting flavors of my Southwest Ground Turkey Enchiladas Recipe. With its zesty spices and melty cheese, it’s a winning dish that brings together wholesome ingredients and bold southwestern flair all in one delicious bite.

The image shows a glass baking dish filled with two rolled enchiladas topped with melted orange cheese. The enchiladas are filled with a red sauce and some visible beans. On top of the cheese, slices of bright red cherry tomatoes, small chunks of green avocado, and tiny bits of chopped purple onion and green herbs are scattered. A woman's hand is using a wooden spatula with a white handle to lift one enchilada. The background and surface have a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southwest Ground Turkey Enchiladas Recipe
Top Tip
How to Serve Southwest Ground Turkey Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southwest Ground Turkey Enchiladas Recipe

Why You'll Love This Recipe

I’ve made this Southwest Ground Turkey Enchiladas Recipe countless times and it never disappoints. It’s the perfect balance of spicy and savory, and it's surprisingly quick to pull together—ideal for weeknights or meal prep.

Quick and Easy: You can get dinner on the table in about 30 minutes without sacrificing flavor.
Healthy Comfort Food: Ground turkey keeps it lean, without missing out on that rich, hearty filling you want in enchiladas.
Customizable: Whether you want to go dairy-free, paleo, or gluten-free, this recipe is ready to adapt.
Flavor-Packed: With smoky chili powder, fire-roasted tomatoes, and warm spices, it’s bursting with southwestern goodness.

Ingredients & Why They Work

Every ingredient here plays a role in creating the deep flavors and satisfying texture you expect from a classic southwest dish. Plus, many are pantry staples, so it’s easy to have everything on hand when the crave hits.

Flat lay of a small white ceramic bowl of avocado oil, a medium yellow onion whole and unpeeled, three whole uncracked brown garlic cloves, a mound of fresh raw ground turkey, a small white ceramic bowl each with chili powder, ground cumin, paprika, garlic powder, and dried oregano, a small white ceramic bowl of kosher salt, a small white ceramic bowl of black beans, a small white ceramic bowl of fire roasted diced tomatoes, a stack of corn tortillas, a white ceramic bowl filled with shredded Mexican cheese, a small white ceramic bowl of red enchilada sauce, a few sliced radishes, a few slices of fresh avocado, a small bunch of cilantro sprigs, a few slices of red onion, and some whole green jalapenos, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil or olive oil: These oils handle the sautéing beautifully with a mild flavor and high smoke point.
Yellow onion: Adds sweetness and a wonderful base aroma as it softens.
Garlic: A must-have to build that deep savory punch.
Ground turkey: Lean, protein-packed, and takes on spices wonderfully without being greasy.
Chili powder: Brings that signature southwestern heat and smokiness.
Ground cumin: Earthy warmth that complements the chili powder perfectly.
Paprika, garlic powder, oregano: These layered spices create depth and balance to the flavor profile.
Kosher salt and pepper: Essential for seasoning and bringing all the flavors together.
Black beans: They add a creamy texture and plant-based protein boost—if you’re paleo, swapping for sweet potatoes works amazingly.
Fire-roasted tomatoes: Give a bright, smoky tang that livens up the filling.
Red enchilada sauce: The star sauce tying everything together with richness and spice.
Tortillas (corn, grain-free, or flour): Softened before rolling so they’re pliable and don’t crack—choose your favorite type for dietary needs.
Shredded Mexican cheese or vegan cashew queso: Melts to perfection on top, adding gooey comfort; vegan options keep it dairy-free.
Toppings: Radishes, pickled onion, avocado, sour cream, cilantro—your personal touch adds freshness and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Southwest Ground Turkey Enchiladas Recipe is how easily you can tweak it to fit your tastes. Whether you want less spice or a vegan version, there’s a way to make it yours.

Variation: I sometimes swap black beans for roasted sweet potatoes for a whole30-friendly twist, and it’s just as delicious—plus the natural sweetness is a nice contrast.
Dairy-free tweak: Use vegan cashew queso instead of cheese for creamy, rich topping that keeps it plant-based.
Spice level: Adjust chili powder and add fresh jalapeños if you love some extra heat.
Make it gluten-free: Pick corn or grain-free tortillas to keep this dish safe without losing flavor or texture.

Step-by-Step: How I Make Southwest Ground Turkey Enchiladas Recipe

A single serving of enchilada on a white plate shows three main layers: a golden-brown melted cheese top layer, a middle layer filled with cooked ground meat and sauce, and a soft tortilla base underneath. The enchilada is topped with dollops of white sour cream, small cubes of green avocado, red cherry tomato halves, and finely chopped purple red onion scattered on and around the dish. Thin slices of radish and avocado pieces sit on the plate beside a silver fork. The plate rests on a white marbled surface with a blurred glass baking dish filled with more enchiladas in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Brown the Turkey

I start by heating avocado or olive oil in a deep sauté pan over medium heat. Once the oil is shimmering, I toss in the diced yellow onion and stir frequently until it softens and turns translucent—this usually takes about 5 minutes. Then, I add the minced garlic and cook for another minute to bring out that fragrant punch. Next comes the ground turkey, seasoned generously with chili powder, cumin, paprika, garlic powder, oregano, kosher salt, and pepper. I break it up with my spatula, cooking until it’s no longer pink—around 5 minutes. The smells at this point are just amazing. I finish by stirring in the fire-roasted tomatoes and drained black beans, letting them combine off the heat.

Step 2: Prepare the Tortillas and Arrange the Enchiladas

To make rolling the enchiladas easy, I place the tortillas in a stack on a microwave-safe plate and cover them with a damp paper towel. A quick 30 seconds on one side, then flipping them and microwaving another 30 seconds softens them perfectly. I spray a 9x13-inch baking dish with nonstick spray and spread about a quarter cup of the red enchilada sauce on the bottom so nothing sticks and to infuse flavor right from the start.

Step 3: Fill, Roll, and Layer

Now for the fun part: assembling! I divide the turkey mixture and a bit of shredded cheese evenly between each tortilla. Roll them up tight and place them seam-side down in the baking dish. I usually get around 8-10 tortillas lined up snugly side by side. Once they’re all nestled in the pan, I pour the remaining enchilada sauce over everything and top it with the rest of the shredded cheese. If you’re using vegan cashew queso instead, just save it for after baking.

Step 4: Bake Until Bubbling and Golden

Pop the dish into a preheated 350°F oven and bake for about 20 minutes. You’ll know it’s ready when the cheese is fully melted and bubbly, and the sauce is hot throughout. If you’re going vegan, remove the pan, pour the warm cashew queso over the top, then gently spread it—all that creamy richness brings it all together. Serve with your favorite toppings and enjoy!

Top Tip

Over the years, I’ve picked up a few pointers that really make a difference in how this Southwest Ground Turkey Enchiladas Recipe turns out—these small tweaks help me every time!

Softening Tortillas: Don’t skip microwaving them with a damp towel—it prevents cracking when rolling and keeps enchiladas intact.
Don’t Overfill: Use just enough filling to roll neatly; too much makes rolling tricky and can cause the enchiladas to fall apart in the baking dish.
Layer the Sauce: Spread a bit of sauce on the bottom of the pan to stop sticking and help the tortillas soak flavor evenly.
Rest Before Serving: Let the enchiladas sit 5 minutes after baking so they firm up a bit and slice cleanly.

How to Serve Southwest Ground Turkey Enchiladas Recipe

Southwest Ground Turkey - Serving Suggestion

Garnishes

I love to top these enchiladas with fresh, colorful garnishes that add crunch and brightness. Sliced radishes and pickled onions give a perfect tart snap, while creamy avocado and a dollop of sour cream (or vegan alternative) balance the spice. A sprinkle of cilantro and some thinly sliced red onions or jalapeños add that finishing fresh zing that wakes up the flavors.

Side Dishes

On the side, I often serve a simple cilantro-lime rice or Mexican street corn salad to keep things vibrant. A crisp green salad with a zesty lime vinaigrette also pairs beautifully, cutting through the richness of the enchiladas.

Creative Ways to Present

For a festive meal, I’ve arranged individual rolled enchiladas stacked vertically in small ramekins to create a fun layered presentation that’s perfect for dinner parties. You could also serve “enchilada bowls” by placing the filling and sauce over rice with all the toppings for a deconstructed take.

Make Ahead and Storage

Storing Leftovers

I like to store leftover baked enchiladas in an airtight container in the fridge; they stay fresh for up to 5 days. When I’m ready for seconds, it’s easy to reheat without sacrificing flavor or texture.

Freezing

This recipe freezes wonderfully. After baking, let everything cool completely, then wrap tightly or place in a freezer-safe container. They last up to 3 months in the freezer. The night before you want to eat them, I thaw in the fridge for best results.

Reheating

I reheat leftover enchiladas wrapped loosely with foil at 350°F on a baking sheet until warmed through—usually about 15-20 minutes. This method keeps the tortillas from drying out and the cheese stays nice and melty. You can microwave for convenience, but watch out for uneven heating.

Frequently Asked Questions:

Can I make the Southwest Ground Turkey Enchiladas Recipe ahead of time?

Absolutely! The filling can be prepared a day ahead and stored in the fridge. When you’re ready, just roll and bake the enchiladas fresh—it saves time on busy nights.

What can I substitute for black beans?

If you’re avoiding beans, roasted sweet potatoes are a delicious option that adds a natural sweetness and great texture to the filling.

Are these enchiladas gluten-free?

Yes, if you use corn tortillas or specifically labeled gluten-free tortillas, this recipe is completely gluten-free and safe for those with gluten sensitivities.

Can I make this recipe dairy-free?

Definitely! Simply swap the shredded cheese for vegan cashew queso or omit cheese altogether. The cashew queso option keeps the creamy texture without dairy.

Final Thoughts

This Southwest Ground Turkey Enchiladas Recipe is one I reach for whenever I want a meal that feels indulgent but is still wholesome and quick. It’s got that perfect blend of spices and textures, and every bite is like a little fiesta at the dinner table. I hope you enjoy making it as much as I do—give it a try, and don’t forget to add your favorite toppings to make it truly yours!