Kid-Approved Turkey Enchiladas (Under $10!)

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There’s something truly magical about getting your kids involved in the kitchen, and this week, my 7-year-old daughter Gwendolyn and I whipped up something so delicious, so simple, and so budget-friendly, I just had to share it with you all. Our Kid-Approved Turkey Enchiladas came together in under 30 minutes, cost less than $10 to make, and were a huge hit with the whole family — including the baby!

These enchiladas are packed with flavor but mild enough for little taste buds. The lean ground turkey keeps it light, and the melted cheesy goodness just pulls everyone back for seconds (and thirds). Bonus: they’re also easy to make ahead and store for later.

Ingredients:

  • 1 teaspoon olive oil

  • 1 pound 93% lean ground turkey

  • ½ teaspoon kosher salt, divided

  • ½ teaspoon ground cumin

  • 1 teaspoon granulated garlic powder

  • ¼ teaspoon chili powder

  • 1 ½ cups shredded Mexican cheese blend, divided

  • 2 cups mild red enchilada sauce

  • 6 (8-inch) small flour tortillas, warmed

Directions:

  1. Preheat your oven to 375°F and lightly grease a 9×13 baking dish.

  2. Cook the turkey: In a large skillet, heat olive oil over medium heat. Add the ground turkey and break it apart with a spatula. Season with ¼ teaspoon salt, cumin, garlic powder, and chili powder. Cook for 6–8 minutes, until the turkey is browned and fully cooked through.

  3. Add some cheese: Turn off the heat and stir in ½ cup of shredded cheese to the turkey mixture. It makes the filling creamy and holds it together perfectly.

  4. Assemble the enchiladas: Lay out a tortilla and spoon a generous amount of the turkey mixture into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

  5. Pour on the goodness: Once all the enchiladas are in the dish, pour the enchilada sauce evenly over the top, making sure to cover every bit.

  6. Cheese it up: Sprinkle the remaining 1 cup of shredded cheese over the top.

  7. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

Serving Tip:

We paired these with a simple side of corn and avocado slices for an easy, balanced meal. Gwendolyn even helped sprinkle the cheese, and let me tell you, she was very proud!

Leftover Love:

If you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 3 days. You can also freeze individual enchiladas wrapped in foil and stored in a freezer bag for up to 2 months. To reheat, just pop them in the microwave or warm in the oven at 350°F until heated through.