I am a huge fan of any recipe that can transform humble ingredients into a showstopping, crowd-pleasing meal, and these Turkey Enchiladas do exactly that. It’s my go-to recipe when I’m craving something cheesy, savory, and deeply satisfying. The beauty of this dish lies in its simplicity; it uses lean ground turkey and a simple, homemade enchilada-style sauce to create a casserole that’s bursting with flavor.
This is a dish you’ll find yourself making on repeat because it’s both incredibly delicious and wonderfully easy to assemble. The savory turkey and black bean filling is perfectly seasoned with cumin and chili powder, then rolled into soft tortillas and smothered in a rich tomato sauce and gooey, melted cheese. It’s the perfect weeknight dinner that feels like a special occasion.
The Ingredients for Your Enchilada Feast
- 1 lb ground turkey
- 1 medium red onion, diced
- 1 jalapeño (or green chile), diced small
- 3 garlic cloves, minced
- 1 can black beans (14.5 oz. approx.), rinsed
- 2 – 2½ c tomato sauce
- 2 tsp cumin
- 2 tsp chili powder
- ¼ – ½ tsp crushed red pepper flakes
- ¾ tsp oregano
- ½ tsp pepper
- ½ tsp Sea salt
- 2½ c shredded colby jack cheese (or your favorite shredded cheese!), plus more as desired
- 8-10 tortillas (6-8 inch)
- olive oil
- chopped cilantro (optional)
- sour cream (optional)
How to Create Your Turkey Enchiladas
Step 1: Prepare the Filling
First, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and diced red onion and cook, breaking up the turkey with a spoon, until the meat is browned and the onion has softened. Add the diced jalapeño and minced garlic and cook for another minute until fragrant.
Step 2: Build the Flavorful Sauce
Stir in the rinsed black beans, about 1 cup of the tomato sauce, the cumin, chili powder, red pepper flakes, oregano, salt, and pepper. Let the mixture simmer for a few minutes to allow the flavors to meld. Remove from the heat and stir in about 1 cup of the shredded Colby Jack cheese until it’s melted into the filling.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Spread a thin layer of the remaining tomato sauce on the bottom of a 9×13-inch baking dish. To make rolling easier, warm the tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds. Spoon a generous amount of the turkey filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
Step 4: Bake and Serve
Pour the rest of the tomato sauce evenly over the rolled enchiladas. Sprinkle the remaining 1½ cups of shredded cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let the enchiladas rest for a few minutes before serving, then top with fresh cilantro and a dollop of sour cream if desired.
My Best Tips for These Turkey Enchiladas
My Secret to No-Crack Tortillas
The single most important tip for perfect enchiladas is to warm your tortillas before you roll them. Cold tortillas are brittle and will crack and fall apart. A quick 30 seconds in the microwave wrapped in a damp paper towel makes them soft and pliable, which is the key to getting a perfectly tight, neat roll every time.
Don’t Be Shy with the Sauce
Make sure to put a layer of sauce on the bottom of the baking dish before you add the rolled tortillas. This prevents the bottoms from sticking and helps them soak up all that delicious flavor from every angle, ensuring a moist and flavorful enchilada from top to bottom.
Grate Your Own Cheese
For the ultimate gooey, melty cheese topping, I always recommend buying a block of cheese and grating it yourself. Pre-shredded cheeses are often coated in anti-caking powders that can prevent them from melting as smoothly. The extra minute it takes to grate your own is well worth it for that perfect cheese pull.
Delicious Variations to Try
This Turkey Enchiladas recipe is incredibly versatile. For a different flavor profile, you can use a green enchilada sauce (salsa verde) instead of the red tomato sauce. To sneak in more vegetables, feel free to add a cup of corn kernels or some sautéed spinach to the turkey filling. You can also use any kind of shredded cheese you like; a Monterey Jack or a Mexican cheese blend would both be delicious choices.
FAQs
Can I make these ahead of time?
Yes, this is a fantastic make-ahead meal! You can assemble the entire casserole, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, you may need to add an extra 10-15 minutes to the baking time since it will be starting from cold.
What kind of tortillas are best?
This recipe works well with either flour or corn tortillas, so it’s really a matter of personal preference. Flour tortillas tend to be softer and more pliable, while corn tortillas will give you a more traditional, slightly firmer texture. Just be sure to warm them before rolling.
Can I freeze these enchiladas?
Absolutely. You can freeze the baked and cooled enchiladas in a freezer-safe dish for up to 3 months. To reheat, let them thaw in the refrigerator overnight, then cover with foil and bake at 350°F (175°C) until heated through.
Turkey Enchiladas
- Total Time: 50
- Yield: 4-5 servings 1x
Description
These Turkey Enchiladas are the perfect weeknight dinner, transforming humble ingredients into a cheesy, savory, and deeply satisfying casserole. The dish features a flavorful ground turkey and black bean filling rolled into soft tortillas, then smothered in a simple enchilada-style tomato sauce and gooey, melted cheese. It’s an easy-to-assemble meal that is bursting with flavor.
Ingredients
1 lb ground turkey
1 medium red onion, diced
1 jalapeño (or green chile), diced small
3 garlic cloves, minced
1 can black beans (14.5 oz. approx.), rinsed
2 – 2½ c tomato sauce
2 tsp cumin
2 tsp chili powder
¼ – ½ tsp crushed red pepper flakes
¾ tsp oregano
½ tsp pepper
½ tsp Sea salt
2½ c shredded colby jack cheese (or your favorite shredded cheese!), divided
8–10 tortillas (6–8 inch)
olive oil
chopped cilantro (optional)
sour cream (optional)
Instructions
Prepare the Filling:
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and diced red onion and cook until the turkey is browned and the onion has softened. Add the diced jalapeño and garlic and cook for one more minute until fragrant.
Build the Flavorful Sauce:
Stir in the rinsed black beans, 1 cup of the tomato sauce, all the spices (cumin, chili powder, red pepper flakes, oregano, salt, pepper). Simmer for a few minutes. Remove from heat and stir in 1 cup of the shredded cheese until melted.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C). Spread a thin layer of the remaining tomato sauce on the bottom of a 9×13-inch baking dish. Warm the tortillas to make them pliable. Spoon the turkey filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish.
Bake and Serve:
Pour the rest of the tomato sauce over the enchiladas and sprinkle with the remaining 1½ cups of shredded cheese. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted. Let rest for a few minutes, then top with cilantro and sour cream if desired.
Notes
Make-Ahead Meal:
This is a great make-ahead dish. You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time.
Easy Rolling Tip:
To prevent tortillas from cracking, wrap them in a damp paper towel and microwave them for about 30 seconds before filling and rolling. This makes them soft and pliable.
Green Sauce Variation:
For a different flavor profile, substitute the red tomato sauce with a green enchilada sauce (salsa verde).
- Prep Time: 20
- Cook Time: 30
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 650
- Sugar: 8g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 115mg
Keywords: turkey enchiladas, ground turkey recipe, easy weeknight dinner, cheesy casserole, make-ahead meal, Tex-Mex food
