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Ground turkey enchiladas in baking pan topped with sour cream, cilantro, onion and jalapeño.
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5 from 8 votes

Ground Turkey Enchiladas

These delicious Ground Turkey Enchiladas are loaded with meat, cheese, 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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 499kcal
Author: Lorie Yarro

Ingredients

  • 1 lb ground turkey
  • 1 medium red onion diced
  • 1 jalapeño (or green chile) diced small
  • 3 garlic cloves minced
  • 1 can black beans (14.5 oz. approx.) rinsed
  • 2 - 2½ c tomato sauce
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • ¼ - ½ teaspoon crushed red pepper flakes
  • ¾ teaspoon oregano
  • ½ teaspoon pepper
  • ½ teaspoon Sea salt
  • c shredded colby jack cheese (or your favorite shredded cheese!) plus more as desired
  • 8-10 tortillas (6-8 inch)
  • olive oil
  • chopped cilantro (optional)
  • sour cream (optional)

Instructions

  • Heat 1 T olive oil in a skillet on medium high heat. Add the onion, jalapeño and 1 garlic clove, and cook for about 3-4 minutes until onions start to become translucent.
  • Add in ground turkey and cook until there is no more pink and meat is done.
  • Remove from heat and allow to cool for a few minutes.
  • In a medium bowl, stir together tomato sauce, 2 garlic cloves, chili powder, cumin, red pepper and sea salt and black pepper to taste. Add about ½ cup of the sauce to the bottom of a greased 9x13 inch pan or large casserole dish.
  • In a separate bowl, combine the cooked ground turkey mixture, black beans, and ½ cup of the sauce and stir well to combine.
  • Spoon about ⅛ of the ground turkey mixture into tortillas and cover with a sprinkle of cheese, roll up and line in pan.
  • Pour the rest of the enchilada sauce over top and spread along to cover all of the tortillas.
  • Bake covered (at 375°F) for 20 minutes. Add remaining cheese on top of the enchiladas and bake uncovered for another 10 minutes or until cheese is melted.
  • Garnish with cilantro and sour cream if desired and enjoy! Store leftovers in an airtight container for about 3-4 days.

Notes

  • To reheat: you can microwave for about 1 ½ minutes for one enchilada and 2-3 minutes for 2 or more. In an air fryer, heat at 375°F for about 4-5 minutes. In the oven, bake at 350°F for about 20 minutes.
  • For gluten free or dairy free:
    • gluten free: use corn tortillas or your favorite gluten free tortillas.
    • dairy free: use a vegan or dairy free cheese. I think Daiya is a fan favorite last I heard!

Nutrition

Calories: 499kcal | Carbohydrates: 46g | Protein: 37g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 877mg | Potassium: 976mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6454IU | Vitamin C: 13mg | Calcium: 406mg | Iron: 5mg