Tex Mex Turkey Enchiladas are one of my favorite dishes to make when I want something that tastes like I’ve been in the kitchen all day, but honestly comes together faster than you’d think. This recipe is hearty, flavorful, and always brings folks back for seconds, dear.
What makes these enchiladas so special is how the ground turkey gets seasoned with cumin and oregano, then combined with cream cheese and salsa to create the most delicious, creamy filling you’ve ever tasted. The parmesan cheese on top gets all golden and bubbly, and that’s when you know they’re absolutely perfect.
I love serving these at the dinner table with a big green salad and watching my family’s faces light up with every bite. This is the kind of dish that brings everyone together, and it’s wonderful for feeding a crowd without fussing too much in the kitchen.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Tex Mex Turkey Enchiladas
Ingredients
- 2 cup Ground Turkey
- 1 cup Salsa
- 3 ounce Parmesan Cheese
- 2 tablespoon Onions
- 0.75 teaspoon Cumin
- 0.25 teaspoon Oregano
- 1.5 cup Parmesan Cheese
Instructions
- In a saucepan, combine turkey, 1/4 Celsius picante sauce, cream cheese, green onions, cumin and oregano.
- Place over low heat until cream cheese is melted, stirring occasionally.
- Spoon a scant 1/3 cup turkey mixture down the center of 8 flour tortillas; divide 1/2 c shredded cheese evenly between the tortillas and then roll and place seam side down in greased 12 x 7 inch baking dish.
- Spoon 3/4 cup Picante sauce evenly over enchiladas; cover with remaining 1 cup cheese.
- Bake in 350 degree oven for 15 minutes or until heated.
