Turkey Enchiladas

Turkey Enchiladas


  • 2 tablespoons vegetable oil
  • 1 small onion, peeled and chopped
  • 3 cloves garlic, minced
  • 2 pounds boneless skinless turkey breasts, diced into ½-inch pieces
  • 1 can (4 ounces) diced green chiles
  • 1 can (15 ounces) black beans, rinsed and drained
  • 6-8 large flour tortillas
  • 3 cups shredded cheese
  • 1 can (10 ounces) red enchilada sauce
  • Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese

Preheat oven to 375 degrees F.  

In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add garlic, diced turkey and green chiles. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the turkey is cooked through. Add in the beans, salt and pepper, then stir until evenly combined. Remove pan from heat and set aside.

Spread two tablespoons of sauce over a tortilla, add a large spoonful of the turkey and bean mixture down the middle of the tortilla. Sprinkle a handful of cheese on top, roll up the tortilla and place, seam side down, in a greased 9x13-inch casserole dish. Assemble the remaining enchiladas. Then, spread any remaining sauce and cheese over enchiladas.

Bake at 375 degrees F, uncovered, for 20-25 minutes. The enchiladas will be cooked through, and the tortillas will be somewhat crisp on the outer edges. Remove from oven and serve warm. Garnish with fresh cilantro, chopped onion, diced avocado, sour cream and cotija cheese.