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This delicious ground turkey enchiladas recipe is a no-fuss, flavorful meal combining seasoned lean ground turkey and hearty black beans tucked in a soft tortilla and smothered in rich enchilada sauce. They’re a perfect pick for a satisfying dinner, served with this fresh green salad with avocado and lime ranch dressing.
Why We Love These Turkey Enchiladas
When it comes to comfort food that’s both filling and nutritious, this is one of my family’s favorite recipes for turkey enchiladas—it’s a standout! Wrapped in a soft tortilla and generously smothered in rich enchilada sauce, this dish is easy and packed with flavor, making it our go-to choice for a hearty dinner.
The combination of seasoned ground turkey, hearty black beans, and tangy enchilada sauce creates a meal that we all find irresistible. Not only is it delicious with its blend of cheeses and sauce, but it’s also healthier, thanks to lean ground turkey and nutrient-rich black beans. Best of all, we can have this comforting home-cooked meal ready and on our table in under an hour.
Ingredients You’ll Need
It’s time to make some delicious ground turkey enchiladas with this easy recipe. Simple ingredients create a wholesome, flavorful meal that will be a family favorite.
- Olive Oil: Used for sautéing and adding flavor.
- Onion and Garlic: This duo adds flavor, fragrance, and sweetness. You can use onion powder and garlic powder instead.
- Ground Turkey: It’s leaner than ground beef but still tasty.
- Ground Cumin & Chili Powder: Key spices needed for that warm and mild spicy kick in enchiladas.
- Seasonings: Dried oregano, salt, and pepper.
- Tomato Paste: Adds a deeper tomato flavor.
- Black Beans, rinsed and drained: Feel free to use red kidney beans if that’s what you have on hand; they make a great substitute in this turkey enchiladas recipe.
- Chicken Broth: Needed for moisture, and it provides a subtle meaty flavor. Vegetable broth is a good alternative.
- Lime Wedges: Fresh lime juice adds zest and freshness.
- Flour Tortillas: You can use corn tortillas; just warm them up first to make them easier to roll.
- Cheeses: I like to use cheddar cheese and Monterey Jack cheese.
- Red Enchilada Sauce: Provides moisture and adds a tangy, savory flavor.
- Green onions, sour cream, and lime wedges: Used for garnish.
How To Make Turkey Enchiladas
Bust out your favorite skillet and baking dish – these ground turkey black bean enchiladas are about to be your din din! Here’s a brief step-by-step guide to easily get these flavorful rolls from your kitchen to your table.
- Preheat the oven: Set oven to 400˚F and grease a 13×9 baking dish.
- Sauté: In a skillet with olive oil, cook the onions and garlic.
- Cook turkey: Add the ground turkey, season it, and cook until browned.
- Add mixins: Mix in the tomato paste, beans, chicken broth, and lime juice. Cook briefly.
- Assemble the enchiladas: Fill the flour tortillas with the turkey mixture, roll them up, and place them in the baking dish.
- Add sauce and cheese: Spread enchilada sauce over the top, then sprinkle cheese on top.
- Bake for 18 to 20 minutes or until bubbly.
- Serve: Remove the turkey enchiladas from the oven, let them cool briefly, garnish them with sour cream and green onions, and enjoy them with a side of lime wedges.
Recipe Tips And Variations
- Tortilla Tip: If the flour or corn tortillas are too stiff to roll without breaking, wrap them in a damp paper towel and microwave for 20 seconds. This softens them up and makes them easier to work with.
- Ground Turkey: I like using ground turkey for this turkey enchiladas recipe, but you can also use ground chicken or ground beef.
- Vegetables: Feel free to add in some veggies like bell peppers or corn for added texture.
- Add Heat: For a spicier kick, include chopped jalapeños or chili flakes.
- Homemade Sauce: While store-bought enchilada sauce is convenient, making your own at home can enhance the flavor. Grab my recipe here for homemade Enchilada Sauce.
- Cheese Choices: This enchiladas recipe calls for sharp cheddar and Monterey Jack, but feel free to try it with different cheese combinations like Pepper Jack for a spicier kick or a Mexican blend for variety.
- Leftover Use: If you have leftover filling, it’s great for making tacos, instant pot burritos, or even as a topping for nachos.
Serving Suggestions
Serve turkey enchiladas with a fresh tomato cucumber salad, mango guacamole, or a refreshing restaurant-style salsa. A side of cumin rice or Mexican rice can also complement the hearty enchiladas.
For an ideal finish, enjoy a delicious cup of Mexican coffee afterward!
Storage
Once cooled, store the enchiladas in an airtight container. They will keep well in the refrigerator for up to 3 days or in the freezer for 2 to 3 months. Thaw before reheating. To reheat, simply microwave or bake in the oven until warmed throughout.
More Enchiladas Recipes
- these Overnight Breakfast Enchiladas
- or these Crock Pot Chicken Quinoa Enchiladas
- Easy Chicken Enchiladas
- and even this lovely twist on Mediterranean Chicken Enchilada Casserole
- Beef Enchiladas are always welcome
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Turkey Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound extra lean ground turkey
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon chili powder, or to taste
- salt and fresh ground black pepper, to taste
- 2 tablespoons tomato paste
- 15 ounces canned black beans, rinsed well and drained
- ½ cup low sodium chicken broth
- 1 whole lime, juiced
- 12 (6-inch) low carb flour tortillas
- ½ cup shredded low fat sharp cheddar cheese
- ½ cup shredded Monterrey Jack cheese
- 1½ cups red enchilada sauce, divided
- thinly sliced green onions, for garnish
- light sour cream, for serving
- lime wedges, for serving
Instructions
- Preheat the oven to 400˚F. Grease a 13×9 baking dish with cooking spray and set aside.
- Heat the olive oil in a large nonstick skillet set over medium-high heat. Add onions and cook for 2 minutes. Stir in the garlic and continue to cook for 20 seconds.
- Add the ground turkey; season with oregano, cumin, chili powder, salt, and pepper. Continue to cook for 5 minutes or until browned, stirring frequently. Stir in the tomato paste until well incorporated.
- Mix in the beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently. Remove from heat.
- Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla. Roll up the tortilla and set aside. Repeat the process with the remaining tortillas and ground turkey mixture.
- Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
- Arrange rolled-up tortillas seam-side down over the enchilada sauce. Pour the remaining sauce over the enchiladas and top with the cheeses.
- Bake for 18 to 20 minutes or until hot and bubbly. Remove from oven and let it rest for a few minutes.
- Garnish with sour cream and green onions, and serve with lime wedges.
Notes
- Variations: Customize the filling with additions like bell peppers, corn, or zucchini.
- Meat Substitution: Swap out turkey with ground chicken, pork, or beef and adjust the cooking times accordingly.
- Cheese Choices: Try different cheeses like Pepper Jack for a kick, or use a Mexican blend.
- Leftovers: Repurpose leftover filling for tacos, burritos, or nacho toppings.
- Storage: Store cooled enchiladas in an airtight container and keep in the refrigerator for up to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I use vegetable broth instead of chicken?
Oh for sure!
I had some filling left over. Was gonna eat it with some eggs for breakfast ๐๐
I would!! ๐ Throw an egg on it and YUM! :-))
Instead of adding more salt I just added a cup of chicken broth (since I had to make that much anyway) and then let it reduce down. This gives it a lot more flavor. It was delicious!
I got cancer 3 years ago and have been struggling. When I was finally able to eat again after losing 40 lbs due to chemo, I was craving Mexican food. My hubs and I are both from the Southwest, and NEEDED some home flavorโฆ but I wanted something a bit โhealthierโ than my loaded-down cheese enchiladas. I was attracted to this recipe because of the lean turkey and the added protein in the black beans.
I have now been making these regularly for at least a couple of years now, and we love them. They are tasty enough to feel like we are getting some Southwest flavor, but light enough to not feel bad about eating them. I make my sauce from scratch and this delicious dish pulls together quickly. Thank you!
Thank you, Deb, for sharing that. I pray that cancer is behind you and that you are well and healthy. ๐โค๏ธ
I am happy to hear that you found one of my recipes and liked it. ๐ When I worked on this recipe, I also just wanted some Mexican food – tacos, burritos, or enchiladas! But lighter. So that’s how these enchiladas came to be. I go to this recipe more often than any other recipes that I’ve shared on Diethood.
CAN you make ahead and freeze?
Yes, but not cooked; prepare it all, cover the baking dish, and freeze. When ready to cook, remove from freezer and set on counter to thaw, then cook.
Made these for dinner with our leftover turkey. They were so delicious, I will definitely make again! Great mix of seasonings!
These were so good….my only mistake was using hot enchilada sauce by mistake so the kids couldn’t eat it but it was perfect for my husband and I
Made it for dinner. Was a hit. I added some seasoning to the enchilada sauce. Really tasty. Thank you.
This was delicious. Thanks for sharing. Turkey tacos just weren’t going to do it tonight. So glad I found your recipe.
Can you make ahead of time and freeze?
Making this asap! My soon to be 5 year old is soooooo picky-how did you get your kids to eat these?! I can’t even bribe her with toys or her favorite thing to eat, ice cream, to try new things,nothing works lol! I will try and see what happens!