Ground Turkey Enchiladas are made with homemade sauce and filled with turkey, black beans and jalapeno. They are gluten-free with a dairy-free option too!
Ground Turkey Enchiladas
Today I’m sharing with you one of my other favorite enchilada recipes. I love my Sour Cream Chicken Enchiladas, but sometimes I’m looking for something a little lighter and a little bit healthier. These enchiladas are made with corn tortillas and their sauce is thickened with cornstarch instead of flour, which makes these a wonderful gluten-free option for dinner. The queso fresco is also optional and can just be served on the side, allowing for these to be dairy-free as well.
How To Make Ground Turkey Enchiladas
Homemade Red Sauce
- Saute your onions and jalapenos and then add in your spices.
- Add in diced tomatoes, tomato sauce, and broth and stir to combine.
- Thicken your sauce with cornstarch & water and season with salt & pepper.
Ground Turkey Enchilada Filling
- Saute ground turkey with onions, jalapenos, and spices.
- Add in your black beans and you’re ready to assemble
How to Assemble Enchiladas
- Place a small amount of sauce in your baking pan so the enchiladas don’t stick
- Dip tortillas in sauce and then fill with ground turkey & black bean filling.
- Roll up and place seam side down in the baking pan. This will help so they don’t unroll.
- Repeat with remaining tortillas and bake!
Turkey Enchiladas with Black Beans
Want to make these ahead of time? Not a problem, you have a couple of options. You can make the sauce and the filling ahead of time and store them in the fridge for up to 2 days prior to assembly and cooking. You can also make everything and assemble these enchiladas and store them in the fridge for up to 1 day prior to cooking. These enchiladas also freeze well too. Tightly wrap the pan with the prepared enchiladas in them and then store them for up to 2 months in the freezer. Once you are ready to make these, make sure to defrost them completely before cooking.
Ground Turkey Enchiladas
Ingredients
Sauce
- 1 Tablespoon olive oil
- ½ medium red onion, diced
- ½ medium jalapeno, seeded and diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 cup chicken or beef broth
- 1 teaspoon cornstarch
- 1 Tablespoon water
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Filling
- 1 lb ground turkey
- ½ medium red onion, diced
- ½ medium jalapeno, seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 15 oz can black beans, rinsed and drained
Assembly
- 12 corn tortillas
- 4 oz queso fresco, optional
Instructions
Sauce
- In a medium saute pan, heat olive oil over medium heat. Add in onions and jalapeno and saute for 3-5 minutes until softened. Add in chili powder, cumin, garlic powder, diced tomatoes, tomato sauce and broth. Stir to combine.
- In a small bowl, combine cornstarch and water and stir to combine. Add mixture to the sauce and increase heat to medium-high to boil, stirring constantly. Cook sauce for 2 minutes until it starts to thicken and then season with salt and pepper. Remove from heat and set aside.
Filling
- In a medium saute pan, heat olive oil over medium heat. Add in onions and jalapeno and saute for 2-3 minutes until they start to soften. Add in ground turkey, chili powder, cumin, garlic powder, and salt and saute for 5-7 minutes until turkey is cooked through. Stir in black beans and remove from the heat.
Assembly
- Preheat oven to 350°.
- Ladle ½ cup of the sauce into the bottom of a 9×13" baking pan to help the enchiladas from sticking. To assemble the enchiladas, dip a tortilla in the sauce and fill with approximately 1/3 cup of the meat mixture. Roll the tortilla around the filling and place seam side down in the pan. Repeat with remaining tortillas and filling.
- Top enchiladas with the remaining sauce and cover the pan with foil. Bake in preheated oven for 30 minutes. Enchiladas are done when they are heated through and sauce is bubbling.
- Remove foil and serve topped with crumbled queso fresco or omit for a dairy-free option.
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