Ground Turkey Enchiladas Recipe
These Ground Turkey Enchiladas offer a hearty and flavorful Mexican-inspired dish featuring lean ground turkey, black beans, and a blend of spices wrapped in tortillas and baked with melty cheese. Perfect for a comforting weeknight dinner that balances protein, fiber, and rich flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 enchiladas (serves 4-6 people) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Turkey Filling
- 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
Enchilada Sauce
- 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
Other Ingredients
- 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)
Instructions
- Sauté Aromatics: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the diced onion, jalapeño, and 1 minced garlic clove. Cook for 3-4 minutes until the onions become translucent and fragrant.
- Cook Ground Turkey: Add the ground turkey to the skillet and cook thoroughly until no longer pink, breaking it up as it cooks. Remove from heat and allow to cool slightly.
- Prepare Enchilada Sauce: In a medium bowl, mix together 2 to 2½ cups of tomato sauce with 2 minced garlic cloves, chili powder, cumin, crushed red pepper flakes, oregano, black pepper, and sea salt. Stir well to combine.
- Prep Baking Dish: Grease a 9×13 inch baking dish and pour about ½ cup of the enchilada sauce to cover the bottom.
- Mix Filling: In a separate bowl, combine the cooked ground turkey mixture, rinsed black beans, and ½ cup of the prepared enchilada sauce. Stir thoroughly to blend the ingredients.
- Assemble Enchiladas: Spoon roughly ⅛ of the turkey mixture onto each tortilla, sprinkle with shredded cheese, then roll the tortilla up tightly. Place each rolled enchilada seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish, spreading to cover them all. Cover the dish with foil and bake in a preheated 375°F oven for 20 minutes.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the remaining cheese on top of the enchiladas. Bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped cilantro and a dollop of sour cream if desired. Serve warm and enjoy! Store leftovers in an airtight container refrigerated for 3-4 days.
Notes
- Adjust the amount of crushed red pepper flakes to control the heat level according to your preference.
- Use any shredded cheese blend you like, such as Monterey Jack, cheddar, or a Mexican blend.
- For a lower-carb option, use low-carb or corn tortillas as preferred.
- Leftovers can be reheated in the oven or microwave until thoroughly warmed.
- Feel free to add extra vegetables like corn or bell peppers for added texture and flavor.
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Find it online: https://nataliereeve.com/ground-turkey-enchiladas-recipe/
