Ground Turkey Enchiladas

These delicious Ground Turkey Enchiladas are loaded with roasted sweet potatoes, black beans and a simple sauce with the right amount of spice. And covered with all the cheese of course! A perfect make ahead dinner the family will love!

Nothing says comfort food like a cheesy pan of enchiladas. These Ground Turkey Enchiladas are a fun twist on a family favorite--black beans and roasted sweet potatoes packed into tortillas with ground turkey and all the spices.

My favorite part about this recipe? It is so easy to make ahead of time.

Why You Will Love These Ground Turkey Enchiladas:

• A whole meal in one dish. I love enchiladas in general because they are so filling. These ground turkey enchiladas have it all: meat, beans, sweet potatoes, cheese--filling for sure. A meal in one! You can even add in some veggies for more goodnss!
• Freezer friendly. You can make these enchiladas and then freeze for later. I like to freeze single servings and then grab one for on the go meals or when I want a quick meal but also want something warm.
• Great to prep in advance. The best part is that you can put these all together and then bake them just before dinner. That allows you to get things ready when you have time and then can get what you need done or have family time while they bake!
• Very easily adapted to meet your family's needs. Use gluten free tortillas to keep this recipe gluten free. For dairy free, use your favorite vegan shredded cheese. You could even opt for meat free crumbles even!

These Green Chicken Enchiladas are another great dinner if you love enchiladas! And if you are short on time, this one pot Ground Turkey Sweet Potato Skillet Dinner.

Recipe Ingredients:

• tortillas: Many enchiladas are made with corn tortillas. We prefer flour tortillas. That is what I grew up on. If you prefer the corn, that is fine. You can use 6-8 inch tortillas, and honestly, even something a bit bigger may work ok if it's what you have. The size of tortilla will obviously be related to how many you need to use.
• ground turkey: for the best ground turkey enchiladas, don't use a super lean ground turkey. The flavor and texture is just not the same. I like to use 85% lean ground turkey.
• sweet potato: to peel or not to peel? Totally up to you! Depends on my mood to be honest.
• onion: red onion is typically my preference. A yellow onion will work well too.
• black beans: canned, drained and rinsed. I prefer low or no sodium.
• jalapeño: you can use a milder green chile or even a small can of diced green chiles.
• spices: a combination of chili powder, cumin, red pepper and oregano. You can add in some smoked paprika as well
• garlic: freshly minced if possible. If you don't have any, garlic powder will work, ½ to 1 teaspoon.
• tomato sauce: not marinara, the sauce that comes in the jar. You could also opt for enchilada sauce but I like using tomato sauce and adding seasoning to it.
• cheese: freshly shredded cheese will melt much better than pre-shredded cheese package. Either will work though. I like to use colby jack or cheddar but sometimes we use some pepper jack as well.

Step by Step Instructions:

The reason I love these ground turkey enchiladas is because I when I make roasted sweet potatoes during the week for dinner, I always make a lot extra. That is when I often will whip these up. Save yourself time and prep some earlier in the week.

If not, that is ok as well!

• Chop all the veggies to prep. Combine the tomato sauce, spices and 2 garlic cloves and stir well to combine.
• Dice the peeled sweet potato into ½ inch pieces. If you make them too much bigger, they won't cook quite as fast, so the smaller the better really. Roast them for about 15-20 minutes until they start to become soft and golden edged. (step 1)
• While the sweet potatoes are roasting, heat olive oil in a skillet and add the jalapeño, onion and 1 garlic clove and sauté for 3-4 minutes or until the onions start to become translucent. Add the ground turkey into the pan and heat until there is no pink. Set aside. (step 2)
• In a medium bowl, combine the sweet potatoes, rinsed black beans, turkey mixture and ½ cup of the enchilada sauce. Stir to combine. (steps 3-4)

• Spray a 9x13 inch baking pan or large casserole dish and cover the bottom of it with ½ cup of the enchilada sauce. Take each tortilla and scoop ⅛ - 1/10 of the turkey mixture on top, depending on how big your tortillas are (this doesn't have to be exactly measured as I just spoon any extra right on top. So don't worry!) Add a sprinkle of cheese on top of the turkey mixture and roll to enclose. (step 5)
• Lay the rolled tortilla in the baking pan and repeat with all of the other tortillas. (steps 6 - 7)

• Spoon over remaining filling on top of the tortillas in pan. ( I like to do about 8 tortillas and then scoop the rest on top--we don't like too much tortillas with our filling!) Then cover the filling and tortillas with the remaining sauce. (steps 8-9)

Cover the pan with foil and bake for about 20 minutes. Remove the foil and cover with the remaining cheese, more if desired! Bake for another 10 minutes or until cheese is melted.

Cool for 5 minutes before serving. Top with lots of cilantro and sour cream!

What to Serve With These Turkey Enchiladas:

While this recipe is essentially a meal in itself, there are several dishes that we enjoy along with these turkey enchiladas. We love to make this Cauliflower Rice Salad for more veggies.

Feeling chips and dip? This Roasted Tomato Salsa or Mango Guacamole. Corn Bread Casserole is one other dish that is great along with this dish!

Other Ground Turkey Recipes:

• Simple Ground Turkey Skillet
• Simple Turkey Chili
• Ground Turkey Spaghetti Sauce
• Ground Turkey Teriyaki Stir Fry
• Mozzarella Stuffed Turkey Meatballs
• Spinach Feta Turkey Burgers

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