Description
These ground turkey enchiladas are a healthy and easy weeknight dinner made with seasoned ground turkey, black beans, and a flavorful homemade enchilada sauce, all wrapped in tortillas and baked to perfection.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 1/2 cups enchilada sauce (homemade or store-bought)
- 6–8 flour or corn tortillas
- 1 1/2 cups shredded Mexican blend cheese
- Fresh cilantro and diced avocado for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 3-4 minutes.
- Add the garlic and cook for another 1 minute, until fragrant.
- Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks, about 5-6 minutes.
- Stir in salt, pepper, chili powder, cumin, paprika, and oregano. Mix well to combine.
- Add black beans and green chiles to the skillet and stir to combine. Cook for another 2 minutes then remove from heat.
- Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place a few spoonfuls of the turkey mixture into each tortilla, sprinkle with a little cheese, then roll up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and top with fresh cilantro and diced avocado if desired. Serve warm.
Notes
- Use corn tortillas for a gluten-free option.
- Homemade enchilada sauce adds extra flavor, but store-bought works too.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
