Healthy Turkey Enchiladas

This Taco Tuesday, switch things up and go for some Healthy Turkey Enchiladas instead. Made with ground turkey and broccoli, these healthier enchiladas are guaranteed to hit the spot!

The most delicious healthy turkey enchiladas

Let me tell you, I am always down for Mexican cuisine. Italian is great, Mediterranean is great, Chinese is always delicious, but tacos, enchiladas, burritos… they have my heart. And today, I felt like we were overdue for some tasty, zesty enchiladas!

These aren’t just any enchiladas. Loaded with flavor, these are filled with black beans, green chiles, shredded cheddar, and even lime juice. But, they’re healthy too! I created a healthier version by using ground turkey in place of beef, and I was even able to sneak in some chopped broccoli.

And in case you’re wondering, this is probably the best ground turkey enchiladas recipe… ever.

Ingredients in ground turkey enchiladas

To make this turkey enchilada recipe taste like it came from your favorite local restaurant, here’s what you’ll need:

• Olive oil: First, 2 tbsp of olive oil will be used to sauté the veggies.
• Onion: Add some diced yellow onion. 1 small onion should be plenty.
• Broccoli: Add some greens with 2 cups of broccoli, chopped into small pieces.
• Ground turkey: For the meat, use 1 lb of ground turkey, preferably 93/7.
• Garlic: Next, include 3 cloves of minced garlic.
• Seasonings: Add additional flavor by including 1/2 tsp each of chili powder, salt, and pepper, and 1 tsp of oregano.
• Black beans: Include extra protein and flavor by adding 1 can of black beans. They need to be drained and rinsed.
• Green chiles: Follow the beans with 1 4oz can of green chiles. Drain before adding.
• Lime juice: Add some tanginess by including the juice of 1 lime.
• Enchilada sauce: For the sauce, any type of enchilada sauce will do. You will need 15 oz.
• Cheese: 2 cups of shredded cheddar will be used as the cheese portion.
• Tortillas: Finally, the enchiladas will be complete by wrapping the mix in 8-10 soft flour tortillas.

Tools you’ll need to make this recipe

You don’t need much to make turkey enchiladas. Just grab a large pan, spatula, and a 9×13 casserole dish! You’ll also need a cutting board and knife for chopping the veggies.

For measuring, you will need 1/2 tsp, 1 tsp, 1 tbsp, and 1 cup.

How to make turkey black bean enchiladas

This recipe should take about 40 minutes to make, including baking time.

Begin by preheating the oven to 400ºF.

Heat the olive oil in a large pan. Add the onion and broccoli and sauté over medium high heat for about 5 minutes.

Next, add the ground turkey and minced garlic and cook until the turkey is no longer pink.

Add the chili powder, oregano, salt, and pepper, and then add the black beans and green chiles.

Stir in the lime juice and 1/4 cup of the enchilada sauce. Let the mixture simmer over medium heat for 2-3 minutes.

Next, spread 1/4 cup of the enchilada sauce on the bottom of a 9×13 casserole dish.

Lay out the flour tortillas and add 1/2 cup of the mixture to each one. Sprinkle them with a little bit of cheese and then tightly roll up the tortillas. I like to fold the sides in as I roll them to create a nice tuck.

Place the wraps seam-side down in the casserole dish. Repeat with all of the tortillas until you’ve used all of the mixture. Line them up in the dish and fill up any empty spaces.

Top the enchiladas with the rest of the enchilada sauce and sprinkle them with cheese.

Bake for 20 minutes and let cool for 10 before eating.

Ingredient additions

There are so many ways that you can add to this ground turkey enchiladas recipe. Feel free to experiment with your favorite ingredients, or pick from this list!

• Ground chicken or beef
• Green onions
• Black olives
• Red onion
• Jalapeños
• Avocado or guac
• Cilantro
• Sour cream

How to store leftover turkey enchiladas

Leftover turkey enchiladas should be refrigerated in an airtight container and enjoyed within 2-3 days.

If you liked this recipe, you’ll want to try these!

I love including turkey in my meals. It’s a great alternative to beef and still provides intense flavor when seasoned correctly! Try these turkey recipes for some more protein-rich meals.

• Buffalo Turkey Stuffed Zucchini Boats
• Simple Turkey Burger Recipe
• Butternut Squash Chili with Turkey
• Turkey Shepherd’s Pie

Recipe by Erin Morrissey and Photos by Quarter Soul Crisis

★★★★★ 5 from 30 reviews

Healthy Turkey Enchiladas

This Taco Tuesday, switch things up and go for some Healthy Turkey Enchiladas instead. Made with ground turkey and broccoli, these healthier enchiladas are guaranteed to hit the spot!

Prep: 20Cook: 30Total: 50 minutes

Yield 9 enchiladas 1x

1x2x3x

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Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cups broccoli, chopped small
• 1 lb ground turkey (93/7 preferred)
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 can black beans, drained and rinsed
• 1 4oz can green chiles, drained
• 1 lime, juiced
• 15 oz red enchilada sauce
• 2 cups shredded cheddar cheese
• 8–10 soft flour tortillas

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Instructions

1. Preheat oven to 400F.
2. In a large pan, heat olive oil. Add onion and broccoli and saute over medium high heat for about 5 minutes.
3. Add in ground turkey and minced garlic, and cook until turkey is no longer pink.
4. Add in chili powder, oregano, salt, and pepper. Then add in black beans and green chiles.
5. Stir in the juice of one lime and 1/4 cup enchilada sauce. Let mixture simmer over medium heat for 2-3 minutes.
6. In a 9×13 casserole dish, spread 1/4 cup enchilada sauce on the bottom of the dish.
7. Lay out your flour tortillas and add 1/2 cup mixture to each tortilla. Sprinkle with a little bit of cheese and roll tortillas up tightly. I like to fold the sides in as I am rolling them to create a nice tuck.
8. Place seam side down in casserole dish. Repeat with remaining tortillas until all mixture is done. Line them up in casserole dish, and place in any empty space remaining.
9. Top the enchiladas with remaining enchilada sauce and sprinkle with cheese.
10. Bake for 20 minutes.
11. Let cool 10 minutes before eating.

Author: ErinCategory: dinner, lunch, meal-prepMethod: ovenCuisine: Mexican