Turkey Enchiladas
This is our favorite ground turkey enchiladas recipe! Packed with savory turkey and black beans, these cheesy enchiladas are delicious and easy to make.
Servings: 4
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 13x9 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
Serving: 2Enchiladas | Calories: 435kcal | Carbohydrates: 33g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1560mg | Potassium: 763mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1007IU | Vitamin C: 9mg | Calcium: 311mg | Iron: 5mg
