Poblano Ground Turkey Enchiladas

Flavorful poblanos and ground turkey make up a hearty filling in these ground turkey enchiladas that bake up with a cheesy white enchilada sauce on top and lots of toppings.

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Flavorful poblanos and ground turkey make up a hearty filling in these ground turkey enchiladas that bake up with a cheesy white enchilada sauce on top and lots of toppings.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 281kcal

Ingredients

Enchilada Filling

2 tablespoons vegetable oil, divided
3 medium poblano peppers, cored and cut into 1/4-inch cubes
1 medium yellow onion, finely diced
1 lb ground turkey
Salt and pepper to taste
3 medium cloves garlic, minced
1 teaspoon ground cumin
1-1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon dried oregano
8 (10-inch) flour tortillas

White Enchilada Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1-1/4 cups 2% or skim milk
1/2 cup plus 1-1/2 cups shredded Monterey jack cheese, divided
1/4 cup sour cream
Salt and pepper to taste
Sour cream, fresh lime, diced avocado, fresh cilantro, and sliced green onions for serving

Instructions

Enchilada Filling

Preheat oven to 400F and lightly grease a 9x13 baking dish. Set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat bottom. Add poblanos and onion to pan and sauté 3-5 minutes over medium-high heat until onions are translucent. Transfer to a bowl and set aside.
Add remaining 1 tablespoon vegetable oil to same pan and swirl to coat bottom. Add ground turkey, season with salt and pepper, and brown over medium-high heat 3-5 minutes until no longer pink. Add garlic and spices and cook 1-2 additional minutes until fragrant.
Remove turkey from heat and fold in poblano mixture. Season turkey filling with additional salt and pepper to taste if needed.
Fill tortillas with about 1/3 cup turkey filling and tightly roll up. Place seam-side down in prepared baking dish. Set aside for a moment.

White Enchilada Sauce

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 2-3 minutes over medium heat until golden-brown. Gradually whisk in milk and bring sauce to a low simmer over medium heat, whisking until sauce is thickened.
Remove sauce from heat and fold in 1/2 cup shredded cheese until melted. Whisk in sour cream until smooth and season sauce with salt and pepper to taste.
Pour sauce over enchiladas in pan and top with remaining 1-1/2 cups shredded cheese. Bake enchiladas at 400F 20-25 minutes until sauce is bubbly and cheese is golden-brown.
Allow enchiladas to cool slightly and serve with optional toppings. Enjoy!

Notes

Storing Instructions

Store enchiladas in refrigerator up to 6 days.

Nutrition