Ground Turkey Enchiladas

two enchiladas on a plate with sauce and sour cream.

Ground turkey enchiladas are a staple at our dinner table! Seasoned ground turkey, black beans, taco cheese, and homemade red enchilada sauce wrapped in a flour tortilla and baked until bubbly and delicious. These turkey enchiladas are easy to prep ahead for a quick healthy dinner ready during the busy work week.

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Course: Main Course

Cuisine: American, Mexican

Keyword: ground turkey black bean enchiladas, ground turkey enchiladas, ground turkey enchiladas recipe, turkey enchiladas

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: people

Calories: 305kcal

Author: Tammy Overhoff

Equipment

1 Large skillet
1 Meat Chopper
1 9 x 13 glass or ceramic casserole baking dish

Ingredients

1 tablespoon olive oil
1 lb ground turkey
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 15-ounce can black beans drained and rinsed
3 tablespoon taco seasoning
1/2 cup water
2 1/2 cups enchilada sauce
2 cups shredded taco cheese
8 8-inch flour or corn tortillas
sour cream or greek yogurt, diced avocado, chopped white or red onion, lime juice, and chopped tomato. optional

Instructions

Preheat the oven to 375 degrees.
Drizzle one to two tablespoons of olive oil into a large skillet over medium-high heat. You can also use cooking spray.
Add the ground turkey to the pan and cook until the pink is almost gone. Break up into small pieces as the turkey cooks.
Stir in the Worcestershire sauce, and then add the black beans.
Sprinkle the taco seasoning over the turkey and bean mixture, pour in the water, and stir until combined.
Cook until the turkey mixture is cooked through and the liquid is absorbed.
Taste the turkey and bean mixture for salt and pepper, then remove from the heat.
Spread ½ cup of enchilada sauce over the bottom of a 9 x 13 casserole dish.
Put together the enchiladas. In the center of a tortilla wrap, place one full ⅓ cup to ½ cup of the ground turkey filling.
Drizzle on two tablespoons of enchilada sauce and two tablespoons of cheese.
Roll up and place seam-side down in the casserole dish. Continue with the rest of the enchiladas.
Spread the remaining enchilada sauce over the enchiladas, and then sprinkle on the remaining cheese.
Tightly cover with foil and bake for 30 minutes or until hot and bubbly.
Remove from the oven and sprinkle with cilantro and then serve with sour cream or greek yogurt, diced avocado, chopped white or red onion, lime juice, and chopped tomato.

Notes

Make Ahead & Storage Tips

You can make ahead these easy ground turkey enchiladas in a few different ways to have dinner ready during the week.

For the week: Leftovers reheat great, so you can make this recipe completely on Sunday and reheat it during the week.

Completely assemble the enchiladas, cover them, and refrigerate for up to 3 days. On cooking day, continue with the recipe. Because the enchiladas are cold, you’ll likely need to add extra cooking time.

You can also assemble the enchilada components ahead of time. For example, make the ground turkey black bean taco filling and red enchilada sauce ahead. Then on cooking day, assemble the enchiladas and continue with the recipe.

To freeze: Completely assemble the turkey enchiladas in a disposable pan (or regular pan), cover, and freeze. You can cook from frozen, but it will take 20 - 30 minutes longer. I recommend taking the frozen enchilada meal out of the freezer and letting it thaw overnight in the refrigerator.

Another option is to put together the enchiladas and, instead of putting them into a pan, flash freeze and, after they freeze, place them into a freezer bag. It’s helpful to assemble the rest of the enchilada recipe the night before and refrigerate it, giving the enchiladas time to thaw. On cooking day, continue with the recipe.

You can also freeze the ground turkey enchilada filling or sauce. Heat up on cooking day, assemble the enchiladas, and then continue with the recipe.

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