What's the best way to reheat leftovers?

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.

Can I use a different protein instead of ground turkey?

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.

Can I use store-bought enchilada sauce?

Definitely! While homemade sauce can add a personalized flavor, store-bought enchilada sauce works perfectly and saves time.

Ground Turkey Enchiladas

Name: Ground Turkey Enchiladas with Black Beans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican / American
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

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

Scale

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

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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.

Equipment

Large Skillet

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Staub Baking Dish Set

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Wooden Spoon

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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