Ground Turkey Enchiladas
These Ground Turkey Enchiladas are the perfect weeknight dinner. They’re saucy, cheesy, and loaded with lean ground meat and beans. Simple to make and absolutely delicious.
Why You’ll Love This Recipe
You’re going to love these Ground Turkey Black Bean Enchiladas. Lean meat and black beans make them a healthier option. They’re loaded with protein and fiber making it a filling and satisfying meal.
These enchiladas have been a favorite in my house for the past few years, and I’m always adjusting and perfecting them. I recently added some taco seasoning while cooking the meat and mixed in some corn – and you wouldn’t believe how incredible those 2 simple additions made them taste!
My favorite part about this meal is how quick and easy it is to make! It takes just 20 minutes to prepare, then another 15 minutes to bake.
Love to meal prep? These enchiladas are excellent reheated, so they’re great for making ahead.
Try these Green Chicken Enchiladas, Turkey Burrito Bowls or Chicken Fajita Tacos for more Mexican-inspired meals.
Ingredients
A few simple ingredients come together to make these Ground Turkey Enchiladas with Black Beans.
- Ground Turkey: 93% lean ground turkey. You could substitute for 85% or 90%, just be sure to drain any excess fat if needed. Not a fan of ground turkey? Try it with ground beef, ground chicken, or a plant-based ground meat.
- Onion: Just a half of a yellow onion, diced.
- Taco Seasoning: A couple teaspoons of taco seasoning to add some flavor to the turkey mixture. Use store-bought or homemade ground turkey taco seasoning. It’s easy to make your own with common pantry spices like chili powder, garlic powder, cumin, paprika, oregano, salt, and crushed red pepper flakes.
- Green Chiles: One small can of diced green chiles.
- Beans: One can of black beans, rinsed and drained. I opt for no salt added.
- Corn: You can use either fresh or frozen sweet yellow corn. Or simply leave it out if you don’t have any on hand.
- Tortillas: I like to use large (8 inch) flour tortillas. Either white or whole wheat work well in this recipe. Corn tortillas are also an excellent option, just warm them up before using them to prevent them from tearing when you roll the enchiladas.
- Enchilada Sauce: Try this easy homemade enchilada sauce, or use your preferred brand of canned or jarred red enchilada sauce.
- Cheese: A few cups of shredded Mexican cheese blend. A mix of Monterey Jack, Colby Jack, and Cheddar would work well here.
- Garnish and Toppings: Once baked, you can top with your favorite garnish and toppings like cilantro, avocado, jalapeño slices, and tomatoes.
*The full ingredient list with amounts is in the recipe card below.
How to Make Ground Turkey Enchiladas
- Preheat the oven. Preheat the oven to 350°F. Spray a 9 X 13 inch baking dish with oil. Set aside.
- Make the filling. Heat the olive oil in a large skillet over medium heat. Add the onions, ground turkey, and taco seasoning. Cook, breaking up the meat, until cooked through, about 5 minutes. Stir in the green chiles, black beans, corn, and 1/4 cup of enchilada sauce. Cook for an additional 1-2 minutes. Remove from the heat and set aside.
- Assemble the enchiladas. Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish. On a large work surface, lay out a tortilla then spread 2 tablespoons of cheese down the center. Spread 1/2 cup of ground turkey filling over the cheese. Tightly roll up the tortilla, and place it seam side down in the baking dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake. Bake, uncovered, for 12-15 minutes until the cheese is melted and sauce is bubbly.
- Serve. Let stand a few minutes before serving with your favorite toppings.
Serving Suggestions
Serve Ground Turkey Enchiladas warm, either as-is or with your favorite toppings! These are the best enchilada toppings:
- sliced avocado
- chopped fresh cilantro
- sliced jalapeños
- diced tomatoes
- squeeze of lime
- sliced green onion
- chopped red onion
- cooked corn
- dollop of sour cream
Make Ahead and Storage
Make Ahead: To prepare enchiladas ahead of time, you can assemble them and then store them in an airtight container in the refrigerator for up to 24 hours. Bake as directed before serving.
To Store: Have leftovers? You can store cooled enchiladas in an airtight container in the refrigerator for up to 3 days.
To Freeze: You can freeze cooked enchiladas in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQ’s)
For the best results, reheat enchiladas in the oven at 350°F until warmed through, about 15–20 minutes. You can also microwave them in individual portions, covered, for 1–2 minutes.
Yes, you can substitute ground turkey with ground chicken, beef, plant-based ground meat, or even crumbled tofu for a vegetarian option. Adjust the seasonings to taste if you make a substitution.
Definitely! While homemade sauce can add a personalized flavor, store-bought enchilada sauce works perfectly and saves time.
More Recipes
- Easy Homemade Enchilada Sauce
- Shrimp Tacos with Avocado Crema
- Mexican Brown Rice
- Pico De Gallo
- Classic Guacamole
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Ground Turkey Enchiladas with Black Beans
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 enchiladas 1x
- Category: Main Dishes
- Method: Baked
- Cuisine: Mexican / American
Description
These Ground Turkey Enchiladas are the perfect weeknight dinner. They’re saucy, cheesy, and loaded with lean ground meat and beans. Simple to make and absolutely delicious.
Ingredients
- 1 teaspoon olive oil
- 1 pound 93% lean ground turkey
- 1/2 medium yellow onion, diced
- 2 teaspoons taco seasoning
- 1 (4 ounce) can diced green chiles
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup fresh or frozen corn
- 8 large flour tortillas (regular or whole wheat)
- 2 cups store-bought or easy homemade enchilada sauce
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat the oven to 350°F. Spray a 9 X 13 inch baking dish with oil. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions, ground turkey, and taco seasoning. Cook, breaking up the meat, until cooked through, about 5 minutes. Stir in the green chiles, black beans, corn, and 1/4 cup of enchilada sauce. Cook for an additional 1-2 minutes. Remove from the heat and set aside.
- Assemble the enchiladas. Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish. On a large work surface, lay out a tortilla then spread 2 tablespoons of cheese down the center. Spread 1/2 cup of ground turkey filling over the cheese. Tightly roll up the tortilla, and place it seam side down in the baking dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake, uncovered, for 12-15 minutes until the cheese is melted and sauce is bubbly. Let stand a few minutes before serving with your favorite toppings.
Notes
Serve warm, either as-is or with your favorite toppings. Optional toppings: sliced avocado, chopped fresh cilantro, sliced jalapeños, diced tomatoes, squeeze of lime, sliced green onion, chopped red onion, cooked corn, dollop of sour cream.
Store in an air tight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 enchilada
- Calories: 394
- Sugar: 2.5 g
- Sodium: 1138.5 mg
- Fat: 14.6 g
- Saturated Fat: 5 g
- Carbohydrates: 40.7 g
- Fiber: 4.5 g
- Protein: 25.9 g
- Cholesterol: 59.4 mg
