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 mins
Cook Time30 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 499kcal
- 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
- 2½ 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)
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.
- 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!
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