Go Back
–+ servings
Ground turkey enchiladas in a baking dish with avocado and jalapeños on top.
Print

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.
Course Lunch, Main Course
Cuisine American, Mexican
Prep Time 28 minutes
Cook Time 32 minutes
Total Time 1 hour
Servings 8 servings
Calories 579kcal
Author Alana Lieberman
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

  1. You can use ground chicken, shredded chicken, or ground beef instead of ground turkey.
  2. You can easily make these vegetarian by swapping the ground turkey for another cubed sweet potato.
  3. 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