Turkey Enchiladas

5 from 1 vote

Turkey Enchiladas transform leftover turkey into a whole new meal. Soft tortillas packed with tender turkey, beans and veggies then bathed in a rich sauce and topped with melty cheese.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 453kcal

Author: Tammi

Ingredients

2 cups cooked turkey shredded
2 tablespoons olive oil
1 onion diced
1 bell pepper diced
15 oz black beans drained and rinsed
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
8 oz pepper jack cheese grated and divided
6 large flour tortillas
10 oz enchilada sauce

Instructions

Preheat the oven to 400°F.
In a large skillet, add the oil, diced onions and peppers and cook until soft (about 5 minutes).
Add the black beans, shredded turkey and seasonings and stir to combine and warm through. Turn off the heat.
Pour a little of the enchilada sauce in the bottom of a 9x13” casserole dish. Set aside yet nearby.
Take one flour tortilla and spread about 1-2 tablespoons of enchilada sauce all over.
Spoon some of the turkey filling onto the tortilla and sprinkle with cheese (don’t overfill to where you can’t roll up the tortilla).
Roll up the enchilada and place on top of the sauce in the baking dish, seam down. Repeat with remaining enchiladas.
Pour the remaining enchilada sauce on top then sprinkle with the remaining cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes.
Serve with your favorite toppings like sour cream, cilantro, sliced avocados, guacamole, lime juice, and/or green onions.

Video

Notes

Storage - Once the enchiladas have cooled completely, store in an airtight container in the refrigerator for up to 3 days.

To Freeze -Make sure to wrap tightly with both plastic wrap and foil and refrigerate for up to 3 months.

Nutrition