Cheesy Ground Turkey Enchiladas
Cheesy Ground Turkey Enchiladas have big flavor and are easy to make too! Perfect for weeknight dinners and plenty of healthy leftovers.
Servings 8 servings
Calories 579kcal
Cost $15
Equipment
Ingredients
For the Ground Turkey Enchiladas
- 2 tablespoons olive oil
- 1 pound ground turkey (93% lean, 7% fat)
- 3 cups cubed sweet potatoes (about 1 medium sweet potato) ½ inch cubes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 15.5 ounces black beans rinsed and drained
- 8 8-inch tortillas flour or whole wheat
- 1 ½ cups shredded sharp cheddar cheese (6 ounce block)
- 1 ½ cups shredded monterey jack cheese (6 ounce block)
For the Enchilada Sauce
- 1 tablespoon olive oil
- 2 teaspoons grated garlic (about 2 garlic cloves)
- 2 cups low sodium chicken or vegetable broth
- 6 ounces tomato paste (about ⅔ cup)
- 1 tablespoon apple cider vinegar
- 1 tablespoon chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
- ⅛ teaspoon coriander
- dash of cayenne depending on level of spice
Instructions
- Preheat oven to 375 degrees F. Place a large skillet over medium-low heat. Add olive oil.
- Cook ground turkey in the skillet until almost cooked through about 2 to 3 minutes, breaking it into pieces with a spoon. Add the cubed sweet potato and seasonings, along with ½ cup of water.
- Cover the skillet and allow the potatoes to steam for about 10 minutes.
- Once the potatoes are soft, remove the skillet from the heat and stir in the black beans. Set aside.
- In a saucepan, whisk together all of the sauce ingredients. Set over low heat and simmer for 10 to 15 minutes until thickened.
- Add ½ cup sauce to the bottom of a 9 x 13 baking dish. Reserve ¾ cup sauce for the top of the enchiladas and set it aside.
- Mix the rest of the remaining sauce into the ground turkey and sweet potato filling.
- Shred the cheeses and mix them together.
- Working one by one, scoop ⅔ cup of the filling into the center of a tortilla. Top with ¼ cup of cheese. Roll the tortilla and place it seam-side down in the baking dish.
- Continue with the rest of the tortillas and filling.
- Cover the tops of the enchiladas with the reserved sauce. Then, top with the remaining cheese.
- Place baking dish in the oven and bake for 20 minutes, or until the cheese is completely melted and bubbly.
- Serve enchiladas warm topped with avocado, jalapeños, and a dollop of sour cream.
Notes
- You can use ground chicken, shredded chicken, or ground beef instead of ground turkey.
- You can easily make these vegetarian by swapping the ground turkey for another cubed sweet potato.
- Shred the cheese yourself (instead of buying pre-shredded cheese) for gooier, cheesier enchiladas. Store-bought shredded cheeses have anti-caking agents added that prevent them from melting completely.
Nutrition
Calories: 579kcal | Carbohydrates: 52g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1093mg | Potassium: 824mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8140IU | Vitamin C: 6mg | Calcium: 454mg | Iron: 5mg
