Description
A fast, cheesy, and flavorful weeknight dinner that uses ground turkey, black beans, and a blend of cheeses for a comforting meal ready in 35 minutes.
Ingredients
Scale
- 1.5 pounds ground turkey (93% lean)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 packet taco seasoning (1 ounce) or 2 tablespoons homemade
- 1 can (15oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 4 ounces cream cheese, softened
- 2 cups salsa (medium or hot)
- 1 cup enchilada sauce
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 12 large flour tortillas (10-inch)
Instructions
- Preheat oven to 375°F (190°C).
- Dice onion, mince garlic, and shred cheese. Soften cream cheese.
- Heat a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Cook for 5-6 minutes until no pink remains. Drain excess grease.
- Add diced onion to the turkey and cook for 2 minutes until softened. Add garlic and taco seasoning; stir for 30 seconds until fragrant.
- Add black beans, corn, and softened cream cheese to the skillet. Stir until cream cheese melts into the mixture. Taste and adjust salt if needed. Set filling aside.
- Spread 1 cup of salsa and 1 cup of enchilada sauce on the bottom of a 9×13 baking dish.
- Spread ¼ cup of the turkey mixture down the center of each tortilla. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Pour remaining salsa and enchilada sauce over the top of the enchiladas. Spread evenly.
- Sprinkle shredded cheddar and Monterey Jack cheese over the top.
- Bake for 15-20 minutes until cheese is bubbly and slightly browned. Optional: Broil for 2 minutes for crispiness.
- Let rest for 5 minutes before serving.
Notes
Warm tortillas in the microwave with a damp paper towel for 15 seconds before rolling to prevent cracking. Do not overfill tortillas to avoid bursting. Drain beans and corn thoroughly to prevent watery enchiladas. For meal prep, assemble but do not bake; refrigerate for up to 2 days or freeze unbaked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas per ser
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: ground turkey enchiladas, weeknight dinner, easy enchiladas, cheesy enchiladas, family dinner, meal prep