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turkey enchiladas

These delicious turkey enchiladas are a healthier twist on a classic dish, packed with flavor and veggies. Ideal for a family dinner, they are easy to prepare and can be made ahead of time for convenience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 skillet
  • 1 baking dish (9x13 inches)
  • 1 spoon or spatula
  • 1 aluminum foil
  • 1 measuring cups and spoons
  • 1 cooking spray

Ingredients
  

  • 1 lb ground turkey
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 2 cloves garlic, minced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can enchilada sauce 10 oz
  • 8 pieces corn tortillas 8-inch
  • 1.5 cups shredded cheese cheddar or Mexican blend
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, cook ground turkey until browned, breaking it apart as it cooks (about 5-7 minutes). Drain excess fat if needed.
  • Add chopped onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.
  • Stir in corn, black beans, ½ cup of enchilada sauce, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until heated through.
  • Spread ¼ cup of the remaining enchilada sauce on the bottom of the baking dish.
  • To assemble the enchiladas, place about ¼ cup of the turkey mixture in each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
  • Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle with shredded cheese.
  • Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro, if desired.

Notes

You can make these enchiladas ahead of time and refrigerate them before baking. Just adjust the cooking time as needed.
Feel free to customize the filling with other vegetables, such as zucchini or spinach, based on your preferences.