Name: Ground Turkey Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
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.), rinsed; 2 – 2½ cups tomato sauce; 2 tsp cumin; 2 tsp chili powder; ¼ – ½ tsp crushed red pepper flakes; ¾ tsp oregano; ½ tsp black pepper; ½ tsp sea salt; 2½ cups shredded colby jack cheese (or your favorite shredded cheese), plus more as desired; 8-10 tortillas (6-8 inch); 1 tbsp olive oil; Chopped cilantro (optional, for garnish); Sour cream (optional, for garnish)

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Introduction

Ground turkey enchiladas are a flavorful, lighter twist on a classic Mexican favorite. Packed with savory spices, black beans, and melted cheese, this dish is perfect for a family dinner or meal prep. The combination of tender turkey and rich enchilada sauce makes every bite satisfying and delicious.

A white baking dish filled with six folded enchiladas covered in a rich orange-red sauce, topped with melted golden cheddar cheese creating a bubbly texture. Drizzled white sour cream is spread across the top in thin lines, while bright green avocado chunks, finely chopped purple onions, and fresh green cilantro leaves are scattered over the dish. The enchiladas rest on a white marbled surface, with a small white bowl of chopped red onions and another bowl with avocado slices nearby, adding more vibrant colors to the scene. Photo taken with an iphone --ar 4:5 --v 7

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), rinsed
2 – 2½ cups tomato sauce
2 tsp cumin
2 tsp chili powder
¼ – ½ tsp crushed red pepper flakes
¾ tsp oregano
½ tsp pepper
½ tsp sea salt
2½ cups 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

Step 1: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the diced onion, jalapeño, and 1 minced garlic clove. Cook for about 3-4 minutes until the onions become translucent.
Step 2: Add the ground turkey to the skillet and cook until there is no more pink and the meat is fully cooked. Remove from heat and allow to cool for a few minutes.
Step 3: In a medium bowl, combine the tomato sauce, remaining 2 garlic cloves, chili powder, cumin, crushed red pepper flakes, oregano, sea salt, and black pepper to taste. Pour about ½ cup of this sauce into the bottom of a greased 9×13 inch baking pan or casserole dish.
Step 4: In a separate bowl, mix the cooked ground turkey mixture with the rinsed black beans and ½ cup of the prepared sauce. Stir well to combine.
Step 5: Spoon about one-eighth of the turkey mixture onto each tortilla, sprinkle with some shredded cheese, then roll up the tortillas and line them seam-side down in the prepared baking pan.
Step 6: Pour the remaining enchilada sauce evenly over the tortillas, spreading it to cover them all.
Step 7: Bake covered at 375°F for 20 minutes. Then, sprinkle the remaining cheese on top and bake uncovered for an additional 10 minutes or until the cheese is fully melted and bubbly.
Step 8: Garnish with chopped cilantro and sour cream if desired. Serve warm and enjoy!

Tips & Variations

For a spicier kick, add extra jalapeños or use a hotter chili variety.
Substitute black beans with pinto or kidney beans if preferred.
Use whole wheat or corn tortillas for a different texture and flavor.
Leftovers can be reheated in the oven or microwave for a quick meal.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days. To reheat, warm them in the oven at 350°F until heated through or microwave individual servings until hot. For longer storage, you can freeze the enchiladas for up to 2 months; thaw overnight before reheating.

How to Serve

A white baking dish filled with stacked enchiladas covered in melted bright orange cheese and sprinkled with fresh green cilantro. The top layer is being lifted with a black spatula held by a woman's hand, showing the gooey, stretchy cheese pulling away. The enchiladas have a reddish-brown sauce coating the tortillas, with visible pieces of chopped red onions and diced avocado on top, along with white sour cream drizzled across them. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and refrigerate them covered. Bake them when ready to enjoy fresh and warm.

Can I use ground chicken or beef instead of turkey?

Absolutely! Ground chicken or beef can be used as a substitute and will work well with the seasonings and sauce.