5-Ingredient

These easy enchiladas are so simple to make using just 5 main ingredients plus black olives which are optional. Made with lean ground turkey, diced potatoes, flour tortillas, red sauce, and a blend of Mexican cheeses. Make ahead for a meal you can pop in the oven when you don't feel like cooking.

Course Dinner

Cuisine Mexican

Recipe Type 5-Ingredient, Beef, Casseroles, Cinco de Mayo, Jalapeño, Potatoes, Rainy Day, Served Hot, Turkey

Skill Level Easy

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 777kcal

Author Angela G.

Equipment

Ingredients

Turkey

1 lb ground turkey or beef or blend of both
2-4 tablespoon cooking oil
salt and pepper to season meat

Enchiladas

16 oz frozen diced potatoes
3.8 oz sliced black olives drained (optional)
12 ct flour tortillas
28 oz red enchilada sauce
8 oz Mexican blend shredded cheese

Optional Toppings

jalapeño slices, fresh cilantro, squeeze of lime, sour cream, and/or hot sauce

Instructions

Preheat oven to 350ºF.
Cook turkey. Heat skillet to medium/high heat then add ground turkey. (Add a drizzle of cooking oil as needed to prevent sticking). Cook until browned.
Cook potatoes. Add frozen potatoes and a few more drizzles of vegetable oil to the meat and cook together until the potatoes are cooked through.
Add olives and sauce. Add chopped black olives and about ⅓ cup of enchilada sauce to the potatoes and meat. Mix to combine.
Fill tortillas and add to baking dish. Add a thin layer of enchilada sauce to a large casserole dish.
Fill each tortilla with ¼ cup of the turkey and potato mixture, placing it in the middle of the shell. Add 1 tablespoon cheese on top.
Fold one side of the tortilla in, over the filling, then fold the other side over. Flip the enchilada so the seam faces down and add it to your baking pan. Repeat this process for all 12 tortillas, fitting them into your pan snugly pushed together.
Add sauce and cheese. Pour remaining enchilada sauce over tortillas, brush to completely coat.
Sprinkle a layer of cheese evenly over top.
Bake. Cover loosely with foil and bake at 350ºF for 30 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is fully melted.
Serve. Remove from oven and allow to slightly cool before serving.

Notes

You may need an additional 9x9 square pan for extra enchiladas if all 12 enchiladas won’t fit into one pan. It's okay to tightly pack them in though.

For extra flavor, you can choose frozen potatoes with onions and peppers added.

Nutrition