Ground Turkey Enchiladas
Take your dinner routine to the next level with these irresistible Ground Turkey Enchiladas—a healthy, flavor-packed twist on a classic Mexican comfort food! Made with lean ground turkey, hearty black beans, fragrant spices, and gooey melted cheddar cheese, these enchiladas deliver big on taste without skimping on wholesome ingredients. Each tortilla is generously stuffed with a savory filling, rolled to perfection, and smothered in rich red enchilada sauce before being baked until bubbly and golden. This easy 45-minute recipe is perfect for weeknight dinners or casual gatherings, and it pairs beautifully with a dollop of creamy sour cream and a sprinkle of fresh cilantro. Whether you're searching for a meal that's simple, satisfying, or a crowd-pleaser, these ground turkey enchiladas are sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Canned black beans, drained and rinsed
- 2 cups Shredded cheddar cheese
- 8 pieces Flour tortillas (8-inch size)
- 2 cups Red enchilada sauce
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a small amount of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.
Add the ground turkey to the skillet and cook until browned and fully cooked, about 6-7 minutes, breaking it into crumbles with a spatula as it cooks.
Stir in the chili powder, ground cumin, salt, and black pepper. Mix well to evenly season the meat.
Add the canned black beans to the turkey mixture and stir to combine. Remove the skillet from heat.
Spoon approximately 1/3 cup of the turkey and bean filling into the center of each tortilla, then sprinkle about 2 tablespoons of shredded cheddar cheese on top.
Roll each filled tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
Sprinkle the remaining shredded cheddar cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 10988 mg | 478% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 33.3 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2199 mg | 169% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
