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Ground Turkey Enchiladas Recipe

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4.4 from 8 reviews

This Ground Turkey Enchiladas recipe offers a flavorful and healthier twist on traditional enchiladas, combining lean ground turkey with black beans, Mexican cheese, and a mild red enchilada sauce. Baked to perfection, these enchiladas are perfect for a comforting family meal and can be topped with fresh salsa, guacamole, cilantro, and queso fresco.

Ingredients

For the Turkey Filling

  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 pound 93% lean ground turkey
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground cumin
  • 1 teaspoon granulated garlic powder
  • ¼ teaspoon chili powder
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup mild red enchilada sauce (for mixing)
  • ¾ cup shredded Mexican cheese blend (for mixing)

For Assembly and Topping

  • 2 cups mild red enchilada sauce (total, including the mixing amount)
  • 10 (8-inch) small flour tortillas, warmed
  • ¾ cup shredded Mexican cheese blend (for topping)
  • Cooking spray
  • Fresh Tomato Salsa (for serving)
  • Guacamole (for serving)
  • Cilantro (for garnish)
  • Queso fresco (for garnish)

Instructions

  1. Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking the enchiladas.
  2. Sauté Onion: Heat a large pot or Dutch oven over medium heat. Add olive oil and finely chopped onion, sprinkle with ¼ teaspoon kosher salt. Cook on medium-low heat until onion is translucent, about 3-5 minutes.
  3. Cook Turkey and Spices: Add the ground turkey to the pot. Sprinkle remaining ¼ teaspoon salt, ground cumin, granulated garlic powder, and chili powder. Break the turkey into small pieces with a spatula, and cook until browned and fully cooked through, approximately 5 minutes.
  4. Add Beans and Sauce: Stir in the drained black beans and 1 cup of mild red enchilada sauce. Turn off the heat and let the mixture cool slightly. Then fold in ¾ cup shredded Mexican cheese blend until combined.
  5. Prepare Baking Dish: Spray a 9x13 inch baking dish with cooking spray. Spread ¼ cup of mild red enchilada sauce evenly over the bottom of the dish.
  6. Assemble Enchiladas: Place a heaping ⅓ cup of the turkey-bean mixture onto each warmed tortilla. Roll up the tortillas tightly and place seam side down in the prepared baking dish. Repeat for all tortillas.
  7. Add Sauce and Cheese: Pour the remaining ¾ cup enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining ¾ cup shredded cheese blend over the top.
  8. Bake Covered: Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the sauce starts bubbling at the edges.
  9. Bake Uncovered: Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden brown.
  10. Serve: Serve the enchiladas hot with your choice of fresh tomato salsa, guacamole, cilantro, and crumbled queso fresco on top.

Notes

  • Use mild red enchilada sauce for a flavorful but not overly spicy dish; feel free to switch to spicy enchilada sauce if you prefer more heat.
  • Warming tortillas before rolling helps prevent them from tearing during assembly.
  • Substitute corn tortillas to make this recipe gluten free if desired.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • For a vegetarian version, replace turkey with cooked vegetables or plant-based protein and omit cheese or use vegan cheese.

Find it online: https://cookedbygrace.com/ground-turkey-enchiladas-recipe/