Layered Turkey Enchiladas
Satisfy your craving for bold, zesty flavors with these irresistible Layered Turkey Enchiladas—a hearty and wholesome twist on a classic Tex-Mex favorite. Made with lean ground turkey, black beans, sweet corn, and warm spices like chili powder, cumin, and paprika, this recipe delivers layers of rich, savory goodness. Nestled between soft flour tortillas and smothered in melty Mexican blend cheese, each bite offers a delicious combination of textures and flavors. Ready in under an hour, this easy, crowd-pleasing casserole is perfect for weeknight dinners or casual gatherings. Garnish with fresh cilantro and a dollop of sour cream for the ultimate finishing touch! Keywords: ground turkey enchiladas, layered enchiladas, Tex-Mex casserole, easy weeknight dinner, cheesy turkey enchiladas.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1.5 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 15 ounces canned crushed tomatoes
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 flour tortillas (8-inch)
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light layer of olive oil or non-stick cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute, or until fragrant.
Add the ground turkey to the skillet and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-7 minutes.
Stir in the chili powder, cumin, paprika, salt, and black pepper, mixing well to coat the turkey in spices.
Add the crushed tomatoes, black beans, and corn to the skillet. Stir to combine and let simmer for 5 minutes to allow the flavors to meld. Remove from heat.
Spread a thin layer of the turkey mixture evenly across the bottom of the prepared baking dish.
Place two flour tortillas on top of the turkey mixture, slightly overlapping them to cover the sauce.
Spread a third of the remaining turkey mixture over the tortillas, then sprinkle with 1/2 cup of shredded cheese.
Repeat the layering process two more times: tortillas, turkey mixture, and cheese. Finish by sprinkling the last layer of tortillas with the remaining cheese.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and allow it to cool for 5 minutes. Garnish with chopped cilantro, if desired.
Serve the layered turkey enchiladas with sour cream on the side, and enjoy!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.2 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 406 mg | 31% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 574 mg | 12% | |
*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.
