These delicious Ground Turkey Enchiladas are packed with seasoned ground turkey, black beans and a simple red enchilada-style sauce with just the right amount of heat. Topped with plenty of melted cheese, they make a comforting, make-ahead dinner the whole family will enjoy.
There’s something irresistible about a pan of cheesy enchiladas. This version uses lean ground turkey combined with black beans, onions and peppers, all wrapped in tortillas and baked with a tangy tomato-based sauce. It’s hearty, simple, and customizable.
Best part: these are easy to prep ahead of time, making weeknight meals or entertaining stress-free.
If you like similar simple dinner ideas, try other ground turkey recipes—turkey skillets, teriyaki stir-fry or a comforting turkey stroganoff are all great options when cooking with ground turkey.
Why You Will Love These Ground Turkey Enchiladas:
- A complete meal in one dish. These enchiladas combine protein, beans and cheese for a filling dinner. You can easily add vegetables for extra nutrition.
- Freezer friendly. Assemble and freeze individual portions for quick lunches or dinners on busy days.
- Make-ahead convenience. Prepare the enchiladas in advance and bake when you’re ready, giving you time to relax or finish other tasks.
- Easy to adapt. Swap in gluten-free tortillas, use dairy-free cheese, or substitute meatless crumbles to fit dietary needs. Top with your favorites like cilantro, sour cream or avocado.
Recipe Ingredients:
- Tortillas: I prefer flour tortillas, 6–8 inch, but corn or other sizes work if you prefer.
- Ground turkey: Use not-too-lean turkey—about 85% lean gives better flavor and texture. You can substitute ground beef, chicken or pork if desired.
- Onion: Red or yellow onion, diced.
- Black beans: One can, drained and rinsed.
- Jalapeño: Or a milder green chile, small poblano or a small can of diced green chiles.
- Spices: Chili powder, cumin, crushed red pepper and oregano; smoked paprika is optional.
- Garlic: Freshly minced if possible; garlic powder can substitute.
- Tomato sauce: Regular tomato sauce (not marinara); you can use prepared enchilada sauce if preferred.
- Cheese: Freshly shredded melts best—Colby Jack, cheddar, Monterey Jack, pepper jack or a Mexican blend.
Step by Step Instructions:
- Chop the onion, jalapeño and mince the garlic. In a bowl, mix tomato sauce with two garlic cloves, chili powder, cumin, red pepper flakes and oregano to make the sauce; set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté jalapeño and onion with one minced garlic clove for 3–4 minutes until translucent. Add the ground turkey and cook until no pink remains; remove from heat and let cool slightly.
- In a medium bowl, combine the cooked turkey, rinsed black beans and 1/2 cup of the prepared sauce; stir to combine.
- Optional but recommended to avoid soggy tortillas: warm a drizzle of oil in a skillet and quickly fry each tortilla 10–15 seconds per side, then drain on paper towels.
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish and spread 1/2 cup of the sauce on the bottom. Spoon about 1/8 of the turkey-bean mixture onto each tortilla, sprinkle with cheese, roll up and place seam-side down in the pan.
- Repeat with remaining tortillas. Pour the remaining sauce over the rolled enchiladas, cover the pan with foil and bake for 20 minutes. Remove foil, sprinkle with additional cheese if desired, and bake uncovered for another 10 minutes or until the cheese is melted and bubbly.
- Let cool 5 minutes, then garnish with cilantro and sour cream if desired. Serve and enjoy.
Recipe Notes and Pro-Tips:
- Prep ahead: Assemble the dish in the morning or the day before and refrigerate; bake when ready for dinner.
- Reheating: Microwave one enchilada about 1½ minutes, two or more 2–3 minutes. In an air fryer, reheat at 375°F for 4–5 minutes. From the oven, bake at 350°F for about 20 minutes.
- Optional add-ins: Brighten with a squeeze of lime, add hot sauce, sautéed bell peppers, roasted corn or roasted sweet potatoes.
- Dietary swaps: For gluten-free, use corn or GF tortillas. For dairy-free, choose a plant-based shredded cheese.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To freeze, place in a freezer-safe, airtight container for up to 3 months. Reheat from frozen in a 350°F oven for 45–60 minutes until heated through.
What to Serve With These Ground Turkey Enchiladas:
These enchiladas are a full meal on their own, but pair nicely with a fresh side like cauliflower rice salad, a simple corn casserole, or chips and salsa or guacamole for extra crunch and flavor.
Other Ground Turkey Recipes:
- Simple Ground Turkey Skillet
- Simple Turkey Chili
- Ground Turkey Spaghetti Sauce
- Ground Turkey Teriyaki Stir Fry
- Mozzarella-Stuffed Turkey Meatballs
- Spinach Feta Turkey Burgers
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Note: The original version included roasted sweet potatoes, which are optional. If you like that extra step and flavor, feel free to add roasted sweet potatoes to the filling.
Ground Turkey Enchiladas
Ingredients
- 1 lb ground turkey
- 1 medium red or yellow onion, diced
- 1 jalapeño (or green chile), diced
- 3 garlic cloves, minced
- 1 can black beans (approx. 14–15 oz), rinsed
- 2–2½ cups tomato sauce
- 2 tsp cumin
- 2 tsp chili powder
- ¼–½ tsp crushed red pepper
- ¾ tsp oregano
- ½ tsp black pepper
- ½ tsp sea salt
- 2½ cups shredded Colby Jack or your favorite cheese, plus more for topping
- 8–10 tortillas (6–8 inch)
- Olive oil for sautéing
- Chopped cilantro and sour cream for serving (optional)
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced onion and jalapeño with 1 minced garlic clove and sauté 3–4 minutes until translucent.
- Add ground turkey and cook until no pink remains. Remove from heat and let cool slightly.
- In a bowl, whisk together tomato sauce, 2 minced garlic cloves, chili powder, cumin, crushed red pepper, oregano, salt and pepper. Reserve ½ cup of this sauce for the turkey mixture and ½ cup to spread in the bottom of the baking dish.
- Combine cooked turkey, black beans and ½ cup sauce in a bowl.
- Spoon about 1/8 of the turkey mixture onto each tortilla, sprinkle with cheese, roll up and place seam-side down in the prepared pan.
- Pour remaining sauce over the enchiladas, cover with foil and bake at 375°F for 20 minutes. Remove foil, add remaining cheese and bake uncovered 10 more minutes until cheese is melted.
- Garnish with cilantro and sour cream if desired. Store leftovers in an airtight container for 3–4 days.
Notes
- Reheat: Microwave 1 enchilada ~1½ minutes; 2 or more, 2–3 minutes. Air fryer: 375°F for 4–5 minutes. Oven: 350°F for ~20 minutes.
- For gluten free: use corn or gluten-free tortillas. For dairy free: use a plant-based shredded cheese.
Nutrition
Calories: 499 kcal; Carbohydrates: 46 g; Protein: 37 g; Fat: 19 g. Nutrition values are approximate.