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turkey enchiladas with cheese

Ground Turkey Enchiladas

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!
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Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 416kcal
Author: Amanda | Saporito Kitchen

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 9x13" 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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