Description
A delicious and flavorful recipe for Turkey Enchiladas, perfect for a family meal.
Ingredients
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 (10 ounce) can red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro, for garnish
- Sour cream, for serving
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, cook ground turkey over medium-high heat until browned; drain excess fat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Stir in black beans, green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Warm tortillas slightly to make them pliable.
- Pour about 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Spoon about 1/4 cup of the turkey mixture into the center of each tortilla. Roll up tortillas and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with sour cream.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the turkey mixture.
- If you don’t have Monterey Jack cheese, cheddar or a Mexican blend can be substituted.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American