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
Instructions
- Preheat oven to 400F.
- In a large pan, heat olive oil. Add onion and broccoli and saute over medium high heat for about 5 minutes.
- Add in ground turkey and minced garlic, and cook until turkey is no longer pink.
- Add in chili powder, oregano, salt, and pepper. Then add in black beans and green chiles.
- Stir in the juice of one lime and 1/4 cup enchilada sauce. Let mixture simmer over medium heat for 2-3 minutes.
- In a 9×13 casserole dish, spread 1/4 cup enchilada sauce on the bottom of the dish.
- 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.
- 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.
- Top the enchiladas with remaining enchilada sauce and sprinkle with cheese.
- Bake for 20 minutes.
- Let cool 10 minutes before eating.
Category: dinner, lunch, meal-prepMethod: ovenCuisine: Mexican
