Scoop the filling in the tortillas and roll them up. I add ~1/2 cup in each enchilada.
Pour enchilada sauce over the enchiladas so they are covered. Sprinkle 1 cup of shredded cheddar cheese on top.
Bake for 20-25 minutes or until cheese has melted and is bubbly. Let enchiladas cool slightly before serving.
Serve with your favorite enchilada toppers: salsa, avocado, red onion, more cheese, etc.
How to Roll Enchiladas
Place the ground turkey filling on the tortilla. Place the filling (about 1/2 cup per tortilla) onto one edge of each tortilla. Roll up tortillas and place them, seam side down, in a row in the baking dish. Repeat with each tortilla until you have filled the dish (~8-10 enchiladas total).
Can You Freeze ground Turkey Enchiladas?
Yes! Cool enchiladas completely. Cover tightly with plastic wrap and then tightly with foil on top. Freeze for up to 3-4 months. Also, these keep in the fridge for 3-5 days properly stored.
Can I make these Vegetarian/Vegan Enchiladas?
Yes. You can omit the ground turkey and use your favorite vegan cheese.
Tips for Making the Best Healthy Enchiladas
Soggy enchiladas? Gross. The most important tip for avoiding soggy enchiladas is to briefly fry the tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
Balance out the enchiladas with delicious enchilada toppings and garnishes.
You can try dipping the tortillas in the enchilada sauce before filling and rolling.
Enchilada sauce is what really sets apart one enchilada from the rest. You can use store-bought sauce or make your own. You can make your own using tomato paste, vegetable broth, flour and spices including chili powder, cumin and garlic powder.
Preheat oven to 400°F. In a sauté pan or skillet, heat 1 Tbsp. olive oil over medium heat. Add in the diced onion, garlic, jalapeño, salt and pepper and cook for ~5 minutes. Stir occasionally.
Add in the ground turkey and cook until no longer pink. Add in the enchilada seasoning, diced tomatoes and black beans. Stir to combine. Pour ~ 1 cup of the red enchilada sauce down in a 9×13 inch oven safe baking dish.
Scoop the filling in the tortillas and roll them up. I add ~1/2 cup of the filling in each enchilada. Pour more enchilada sauce over the enchiladas so they are covered. Sprinkle 1 cup of shredded cheddar cheese on top.
Bake for 20-25 minutes or until cheese has melted and is bubbly. Let enchiladas cool slightly before serving. Serve with your favorite enchilada toppers: salsa, avocado, red onion, more cheese, etc.
Enchilada seasoning (makes about 3 Tbsp. of seasoning)
1 Tbsp. Chili Powder
2 tsp. Cumin
1 tsp. Mexican Oregano
1 tsp. Coriander
1 tsp. Garlic Powder
1/2 tsp. Salt
If you don’t have these seasonings on hand, use 1 oz. taco seasoning packet.
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