Yummy Turkey Enchiladas
Transform your next dinner with these irresistible Yummy Turkey Enchiladas—packed with hearty ground turkey, black beans, sweet corn, and bold spices like chili powder, cumin, and paprika. Wrapped in soft flour tortillas, smothered in zesty red enchilada sauce, and topped with bubbling, golden cheddar cheese, this dish is a flavor-packed crowd-pleaser perfect for weeknight meals or family gatherings. Quick to prepare in just 20 minutes, these enchiladas bake to perfection in under 30 minutes, making them a convenient, healthier alternative to traditional beef versions. Garnish with fresh cilantro and a dollop of sour cream for a vibrant, restaurant-quality finish right at home. Perfect for satisfying Tex-Mex cravings, this recipe delivers on taste, texture, and simplicity!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 2 Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 8 Flour tortillas (8-inch)
- 16 ounces Red enchilada sauce (store-bought or homemade)
- 2 cups Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the ground turkey to the skillet and cook, breaking it into small pieces with a spoon, until fully browned, about 6-7 minutes.
Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the turkey. Stir well to evenly coat the meat with the spices.
Stir in the black beans and corn. Cook for an additional 2 minutes to heat through, then remove the skillet from the heat.
Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the turkey mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are covered. Sprinkle the shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 587 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.
