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Ground Turkey Enchiladas are a healthy and easy way to get dinner on the table.
With pantry staples and minimal ingredients, these enchiladas are still big on flavor and very satisfying!
We love making ground turkey enchiladas for an easy weeknight dinner and equally enjoy the leftovers for lunch the next day!
Plus, this recipe is super easy and fuss-free and clean up is minimal. It’s all all around delicious and simple dinner!
Smother these Ground Turkey Enchiladas with red enchilada sauce, cheese and all of your favorite enchilada toppings for an easy dinner tonight. (avocado, red onion, sour cream, cheese, etc.)
Black Bean & Ground Turkey Enchiladas Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Ground turkey: 1lb. lean ground turkey. Ground turkey is a great freezer protein to have on hand, lasting ~3-4 months in the freezer.
- Onion: yellow or white onion
- Black beans: Use up those black beans in these ground turkey enchiladas for a boost of plant based protein.
- Diced tomatoes: Another great pantry item to use in these enchiladas!
- Tortillas: 8-inch flour tortillas are what I have used and tested for this recipe. Although it’s traditional, I have not tried this recipe with corn tortillas. If you do use corn tortillas I recommend heating them first before rolling so they are more pliable and easier to work with. You can also dip them into some enchilada sauce before they are filled.
- Enchilada sauce: You can certainly make your own, but for ease I buy a 28 oz. can of red enchilada sauce!
- Enchilada seasoning: You can use a packet of taco seasoning or make your own. I have my recipe in the recipe notes below.
- Other ingredients you will need: garlic, jalapeño and cheese. For the cheese you can use whatever you prefer: cream fresca, cheddar, Monterey jack cheese, or manchego.
- Topping ideas: limes, tomatoes, sour cream, avocado, red onion, cilantro, Crema Freca, iceberg lettuce.
How to Make Ground Turkey Enchiladas
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- 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 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? 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.
- If using corn tortillas 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.
- Serve enchiladas with rice and beans!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 Tbsp. olive oil
- 1 yellow onion, diced (1 small or 1/2 large)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- salt and pepper, to taste
- 1 lb. ground turkey
- 3 Tbsp. enchilada seasoning* (recipe in notes below)
- 1, (15 oz.) can black beans, drained and rinsed
- 1, (14.5 oz.) can diced tomatoes
- 1, (28 oz. can) red enchilada sauce
- 1-2 cups shredded cheddar cheese
- 8-10, 8-inch flour tortillas
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 400°F. In a large 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 shredded cheddar cheese on top, feel free to be generous with the cheese!
- 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.
- 1 Tbsp. Chili Powder
- 2 tsp. Cumin
- 1 tsp. Mexican Oregano
- 1 tsp. Coriander
- 1 tsp. Garlic Powder
- 1/2 tsp. Salt
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Photography: photos taken in this post are by Megan from The Broke Girl Table.