Clean recipe · realfoodwholelife.com
Ground Turkey Enchiladas
Baked in red enchilada sauce with lean ground turkey, black beans, and melty cheese, this make-ahead turkey enchilada casserole is perfect for busy weeknights.
Original recipe: realfoodwholelife.com
- Yield:
- 5 servings
- Prep:
- 10 min
- Cook:
- 35 min
- Total:
- 45 min
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Ingredients
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 pound 93% lean ground turkey
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- ¼ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups shredded Mexican cheese blend, divided
- 2 cups mild red enchilada sauce
- 10 (8-inch) small flour tortillas, warmed
Instructions
- Heat the oven to 350F.
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion, sprinkle with ¼ teaspoon salt, and cook on medium low until translucent, about 3-5 minutes.
- Add the ground turkey, sprinkle with ¼ teaspoon salt as well as the cumin, garlic powder, and chili powder. Break the turkey apart into small pieces and cook until browned and cooked through, about 5 minutes.
- Add the beans and 1 cup enchilada sauce, stirring to combine. Turn off the heat and allow to cool slightly, then add ¾ cup cheese, stirring to combine.
- Spray a 9x13 inch baking dish with cooking spray, then spread ¼ cup enchilada sauce over the bottom.
- Add a heaping ⅓ cup of the turkey-bean mixture to a warmed tortilla. Roll and place in the prepared casserole dish, seam side down. Repeat with the remaining tortillas and turkey-bean mixture.
- Pour over the remaining ¾ cup enchilada sauce, spreading into an even layer. Sprinkle over the remaining ¾ cup cheese.
- Cover with foil and bake for 25-30 minutes, or until the sauce begins to bubble along the sides. Uncover and bake for an additional 5 minutes, or until the cheese is bubbling and golden.
- Serve with toppings of your choice.