Description
These Ground Turkey Enchiladas are a flavorful and healthy dinner option perfect for busy weeknights or meal prep. Made with lean ground turkey, black beans, and a blend of Mexican cheeses, this recipe is packed with protein and easy to prepare. The enchiladas are smothered in mild red enchilada sauce and baked to bubbly perfection, making them a family-friendly favorite with optional fresh toppings like salsa, guacamole, and cilantro.
Ingredients
Main Ingredients
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 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 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups shredded Mexican cheese blend, divided
- 2 cups mild red enchilada sauce
- 10 (8-inch) small flour tortillas, warmed
Optional Serving Suggestions
- Fresh tomato salsa
- Guacamole
- Cilantro
- Queso fresco
Instructions
- Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté Onion: In a large pot or Dutch oven over medium heat, add olive oil and chopped onion. Sprinkle with ¼ teaspoon salt and cook on medium-low until translucent, about 3-5 minutes.
- Cook Turkey: Add ground turkey to the pot. Season with the remaining ¼ teaspoon salt, cumin, garlic powder, and chili powder. Break the turkey into small pieces and cook until browned and fully cooked, approximately 5 minutes.
- Add Beans and Sauce: Stir in black beans and 1 cup of enchilada sauce. Turn off the heat and let the mixture cool slightly, then stir in ¾ cup of shredded cheese until combined.
- Prepare Baking Dish: Spray a 9×13 inch baking dish with cooking spray and spread ¼ cup of enchilada sauce evenly on the bottom.
- Assemble Enchiladas: Spoon a heaping ⅓ cup of the turkey-bean mixture onto each warmed tortilla, roll it up, and place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining ¾ cup enchilada sauce over the assembled enchiladas, spreading evenly. Sprinkle the remaining ¾ cup shredded cheese on top.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes, until the sauce bubbles along the edges. Remove the foil and bake an additional 5 minutes until cheese is bubbly and golden.
- Serve: Remove from oven and serve hot with optional toppings such as fresh tomato salsa, guacamole, cilantro, and queso fresco.
Notes
- Warm tortillas before filling to prevent cracking while rolling.
- Use a cooking spray or lightly oil the baking dish to prevent sticking.
- For spicier enchiladas, use a medium or hot enchilada sauce and add extra chili powder.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Can be made ahead through step 6, then covered and refrigerated until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
