These easy turkey enchiladas are packed with seasoned turkey, smothered in a rich enchilada sauce, and topped with melted cheese. A perfect family-friendly cheesy and flavourful Mexican meal!
I found the recipe on the BBC Good Food website when searching for some more turkey recipes. We both love Mexican food and this one is a pretty quick, healthy and easy recipe to make.
My version increases the calories slightly as I used full fat extra mature cheddar rather than reduced fat cheese as noted in the original recipe. The quantity of cheese isn't huge...so doesn't add that many!!
The end result is a really delicious full of flavour healthy meal to enjoy any night of the week.
Tip
- Although the kidney beans are in chilli sauce, I felt a bit more heat was needed, so added 0.5 tsp chilli flakes.
- Alternative way to serve - try the turkey mince mixture with rice if you fancy something different from turkey enchiladas…just top it with some grated cheese, and serve with some tortilla chips on the side!
- Spicy vs mild - for spice lovers, add jalapeños, hot sauce or chipotle peppers.
- Alternative fillings - use black beans, roasted peppers or sweet potatoes for a vegetarian twist.
FREQUENTLY ASKED QUESTIONS
Yes - simply shred cooked turkey and mix with seasonings before assembling the enchiladas.
Monterey Jack, cheddar, or a Mexican cheese blend melt well and add great flavour.
Lightly fry the tortillas before assembling to prevent them from soaking up too much sauce.
Yes - assemble the enchiladas but don’t bake them. Wrap tightly and freeze for up to 3 months. Bake from frozen at 180C/160C fan (350F) for about 45 minutes.
Try serving with Mexican rice, refried beans, or a fresh avocado salad.
Keep in an airtight container in the fridge for 3 days. Reheat in the oven at 180C/160C fan (350F) for 15 minutes or microwave for 2 minutes.
Yes - assemble everything and refrigerate for up to 24 hours before baking.
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How to make these Turkey Enchiladas
Ingredients
- 1 tbsp sunflower oil
- 500g turkey mince
- 1 medium onion, finely chopped
- 1 yellow pepper, deseeded and thinly sliced
- 400g tin chopped tomatoes
- 400g tin red kidney beans in chilli sauce
- 1 tbsp fresh lime or lemon juice
- 2 heaped tbsp roughly chopped coriander, plus extra to garnish
- salt and freshly ground black pepper
- 0.5 tsp chilli flakes (optional – see Tips)
- 6 regular or 8 to 10 mini corn or flour tortillas
- 50g extra mature cheddar, coarsely grated
Instructions
- Heat oven to 200C/180C fan/gas 6. Heat most of the oil over a high heat in a large non-stick frying pan, casserole or saucepan. Fry the turkey, onion and pepper for 5 minutes, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
- Bring to a gentle simmer and cook for 10 minutes, stirring regularly. Remove from the heat and stir in the lime juice and 2 heaped tbsp of the chopped coriander. Season well and add the chilli flakes, if using.
- Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonful’s of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
- Sprinkle the tortillas with the cheese and bake for 15 minutes. Garnish with some chopped coriander over the enchiladas and serve with a salad or some traditional Mexican sides.
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Turkey Enchiladas
Ingredients
- 1 tbsp sunflower oil
- 500 g (1.1 lb) turkey mince
- 1 medium onion finely chopped
- 1 yellow pepper deseeded and thinly sliced
- 400 g (14 oz) tin chopped tomatoes
- 400 g (14 oz) tin red kidney beans in chilli sauce
- 1 tbsp fresh lime or lemon juice
- 2 heaped tbsp roughly chopped coriander plus extra to garnish
- salt and freshly ground black pepper
- 0.5 tsp chilli flakes (optional – see Notes)
- 6 regular or 8 to 10 mini corn or flour tortillas
- 50 g (1.8 oz) extra mature cheddar coarsely grated
Instructions
- Heat oven to 200C/180C fan/gas 6. Heat most of the oil over a high heat in a large non-stick frying pan, casserole or saucepan. Fry the turkey, onion and pepper for 5 minutes, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
- Bring to a gentle simmer and cook for 10 minutes, stirring regularly. Remove from the heat and stir in the lime juice and 2 heaped tbsp of the chopped coriander. Season well and add the chilli flakes, if using.
- Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonful’s of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
- Sprinkle the tortillas with the cheese and bake for 15 minutes. Garnish with some chopped coriander over the enchiladas and serve with a salad or some traditional Mexican sides.
Notes
- Although the kidney beans are in chilli sauce, I felt a bit more heat was needed, so added 0.5 tsp chilli flakes.
- Alternative way to serve - try the turkey mince mixture with rice if you fancy something different from turkey enchiladas…just top it with some grated cheese, and serve with some tortilla chips on the side!
- Spicy vs mild - for spice lovers, add jalapeños, hot sauce or chipotle peppers.
- Alternative fillings - use black beans, roasted peppers or sweet potatoes for a vegetarian twist.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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