Ground Turkey Enchilada Recipe
These High Protein Ground Turkey Enchiladas are your new go-to for bold flavor and serious muscle fuel. Made with lean ground turkey, fiber-rich black beans, and creamy Greek yogurt, this recipe brings the heat without the heaviness. It’s the perfect balance of comfort and clean eating — and ideal for weeknight dinners or macro-friendly meal prep.
Why This Recipe Works
Let’s be real — most enchiladas are comfort food bombs. But not this one. With over 25 grams of protein per serving, this version gives you the energy you need to crush workouts and recover right. The clean ingredients support lean muscle, and the smart swaps (like Greek yogurt and whole wheat tortillas) keep it light without losing flavor.
Ingredients for High Protein Ground Turkey Enchiladas
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey (93% lean)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 cup plain nonfat Greek yogurt
- ½ cup low-sodium enchilada sauce (plus ½ cup more for topping)
- 1 cup reduced-fat shredded Mexican cheese blend, divided
- 8 whole wheat or low-carb 8-inch tortillas
Instructions
1. Sauté the Aromatics
Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds more, releasing the aroma.
2. Brown the Ground Turkey
Add lean ground turkey to the skillet. Use a spatula to break it apart as it cooks. Stir frequently for about 6–8 minutes until the turkey is fully browned with no pink remaining. Add chili powder, smoked paprika, cumin, black pepper, and salt. Stir well to coat the meat in spice.
3. Add Beans, Chiles, and Greek Yogurt
Stir in the drained black beans and diced green chiles. Cook for 1–2 minutes. Remove the skillet from heat. Fold in Greek yogurt and ½ cup enchilada sauce. Mix until creamy, then stir in ½ cup of shredded cheese.
4. Fill and Roll the Enchiladas
Place one 8-inch whole wheat tortilla on a cutting board. Add about ½ cup of the turkey, bean, and yogurt filling into the center. Roll the tortilla tightly from one end to the other. Place seam-side down in a greased 9×13-inch baking dish. Repeat with the rest of the tortillas and filling.
5. Top and Bake
Pour the remaining ½ cup enchilada sauce over the rolled tortillas. Sprinkle the rest of the shredded cheese evenly on top. Bake uncovered at 375°F (190°C) for 18–20 minutes, or until the cheese is melted and bubbly. For extra browning, broil for 2–3 minutes at the end.
6. Garnish and Serve
Let the enchiladas rest for 5 minutes. Then serve with fresh toppings like chopped cilantro, sliced avocado, jalapeños, or a dollop of extra Greek yogurt.
Make It Meal Prep Friendly
These enchiladas store and reheat like a dream. Perfect for lunchboxes or weeknight convenience.
- Store in the fridge in airtight containers for up to 4 days
- Freeze individually for up to 2 months
- Reheat in the microwave (2–3 minutes) or oven (350°F for 15–20 minutes)
Add a splash of water or sauce before reheating to keep them moist.
Nutrition Facts (Per Enchilada)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 27g |
| Carbohydrates | 24g |
| Fiber | 6g |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 55mg |
| Sodium | 480mg |
| Sugar | 3g |
Nutrition may vary depending on tortilla or cheese brand.
Final Thoughts
This High Protein Ground Turkey Enchilada recipe proves that you can eat clean and still enjoy comfort food. With lean protein, fiber, and flavor in every bite, this dish hits all the right notes for meal prep, macro-tracking, or just a healthier take on a Mexican classic. Try it once — it’ll stay in your rotation.
