Crispy Turkey Mushroom Enchiladas

Name: Crispy Turkey Mushroom Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground turkey; 8 oz mushrooms, chopped; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper, to taste; 8 corn tortillas; 1 cup shredded cheese (cheddar or Mexican blend); 1 cup enchilada sauce; Cilantro, for garnish

Highlighted under: Thanksgiving | Turkey Day

When I first tried my hand at making these Crispy Turkey Mushroom Enchiladas, I was amazed at how easily they became a family favorite. The combination of savory turkey and earthy mushrooms wrapped in crispy tortillas creates a delightful texture and flavor that’s hard to resist. Each bite is packed with a balance of spices that elevate this dish from simple to sensational. Plus, they make for great leftovers, which is a real win in our household. Can’t wait for you to give them a try!

Created by

Mia

Last updated on 2026-02-13T16:30:19.101Z

During my first attempt at these enchiladas, I wasn't sure how the flavors would meld together. After careful seasoning and letting the filling simmer, I found that the turkey and mushrooms created a harmonious mixture that was packed with flavor. Topping them with a generous layer of cheese before baking truly ties everything together, giving a deliciously crispy finish and a cheesy gooeyness.

I also learned to bake my tortillas for just a few minutes before rolling them up. This small step ensures they don’t tear during assembly and adds an irresistible crunch to each bite. Trust me, once you try this method, you won't want to skip it!

        Why You'll Love These Enchiladas
        Golden, crispy edges that contrast beautifully with the tender filling
Hearty turkey and mushrooms for a satisfying and delicious meal
Easy to customize with your favorite toppings and salsas

      

The Magic of Mushrooms

Mushrooms play a crucial role in these enchiladas. Their natural umami boost complements the savory flavors of the ground turkey, making each bite deliciously rich. I recommend using a mix of cremini and button mushrooms, as the former adds depth with their earthiness while the latter provides a light texture. Make sure to chop them finely to ensure they cook down completely, integrating seamlessly into the turkey mixture without overpowering it.

When sautéing the mushrooms, be mindful of moisture. If they release too much liquid, your filling could become soggy. Cook them until they are well browned and most of the moisture has evaporated—this usually takes about 5-7 minutes. This step enhances their flavor and keeps your enchiladas from becoming drippy when baked.

Crisping Up Those Tortillas

Crisping the corn tortillas before rolling is essential for adding texture and preventing sogginess. A dry skillet over medium heat works perfectly for this; just one minute on each side should give them a lovely elasticity while retaining their structure. Avoid overcooking, as they can become too brittle to roll without cracking.

If you’re short on time or want to skip frying, you can also brush the tortillas lightly with oil and bake them at a low temperature before assembly. This method guarantees a crispy edge without the need for frying, which is especially great for a healthier take. Just keep an eye on them to avoid burning!

Ingredients

Gather these ingredients to prepare your Crispy Turkey Mushroom Enchiladas:

Filling Ingredients

1 lb ground turkey
8 oz mushrooms, chopped
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste

Assembly Ingredients

8 corn tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1 cup enchilada sauce
Cilantro, for garnish

Instructions

Follow these steps to create the perfect enchiladas:

Prepare the Filling

In a large skillet over medium heat, cook the ground turkey, breaking it apart until browned. Add the chopped mushrooms, onion, garlic, cumin, chili powder, salt, and pepper. Cook until the mushrooms are soft and the onions are translucent, about 5-7 minutes.

Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly crisp the corn tortillas in a dry skillet for a minute on each side. Add a generous scoop of the turkey mixture to each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.

Add Sauce and Cheese

Pour the enchilada sauce over the rolled tortillas, ensuring they are well-coated. Sprinkle shredded cheese on top, covering the enchiladas evenly.

Bake

Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden brown.

Serve

Remove the enchiladas from the oven, let them cool for a few minutes, and garnish with fresh cilantro. Serve with your choice of salsa or sour cream.

Pro Tips

For an extra kick, add sliced jalapeños to the filling or top with a spicy salsa before serving.

Make-Ahead Tips

These enchiladas are great for meal prepping! You can prepare the turkey and mushroom filling a day ahead. Just store it in an airtight container in the refrigerator. This allows the spices to meld, intensifying the flavors. When ready to assemble, simply reheat the filling briefly in a skillet before rolling it into the tortillas.

If you want to assemble the enchiladas entirely, you can also prepare them up to the baking step and keep them tightly covered in the fridge for a day. When you’re ready to serve, just add the sauce and cheese and bake, though you may need to add a few extra minutes to the baking time.

Variations and Serving Suggestions

For a twist on the classic, consider adding black beans or corn to the filling. This not only boosts the flavor but also adds nutrients and fiber to the dish. Feel free to experiment with spices too; a touch of smoked paprika or a pinch of cayenne can elevate the taste and add a little kick.

Serving these enchiladas is another opportunity to get creative. While cilantro is a great garnish, consider offering a variety of toppings such as diced avocados, jalapeños, or pickled red onions. Pair it with a refreshing salsa or crema on the side to complement the rich flavors of the enchiladas.

Questions About Recipes

→ Can I use beef instead of turkey?

Yes, ground beef or chicken work perfectly as substitutes for the filling.

→ Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas, cover, and refrigerate them without baking. Bake them fresh when you're ready to serve.

→ What can I use instead of corn tortillas?

Flour tortillas are a great alternative, and they also hold the filling well.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.