Description
A delicious and easy recipe for Turkey Enchiladas that combines ground turkey, black beans, corn, and cheese wrapped in flour tortillas and baked to perfection.
Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 8 flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
- 1 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic, ground turkey, cumin, chili powder, salt, and black pepper to the skillet. Cook until the turkey is browned and cooked through, about 6-8 minutes.
- Stir in the black beans, corn, and 1/2 cup of salsa. Cook for an additional 2-3 minutes until heated through.
- Spread 1/2 cup of salsa evenly on the bottom of a 9×13-inch baking dish.
- To assemble the enchiladas, place about 1/4 cup of the turkey mixture in the center of each tortilla. Sprinkle with a little cheese, then roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all enchiladas are in the dish, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the enchiladas cool for a few minutes before serving. Top with sour cream and chopped cilantro.
Notes
- For a spicier kick, add diced jalapeños to the turkey mixture or use a spicy salsa.
- Substitute ground turkey with shredded rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg