How To make Turkey Enchiladas

Lazy Turkey Enchiladas

Grocery Store
Ground Turkey
onion
garlic
onion powder
garlic powder
chili powder
cumin
corn tortillas
cheese
enchilada sauce homemade or store bought

Healthy Turkey Enchiladas, Easy Weeknight Dinner

These are the best ground turkey enchiladas filled with black beans, red enchilada sauce and southwest spices. ????????CLICK FOR THE RECIPE????????

✨PRINTABLE RECIPE✨

INGREDIENTS
2 tablespoons avocado oil or olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon pepper
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire roasted tomatoes
1 1/2 cups can red enchilada sauce (we like Siete) or you can make your own
8-10 corn, grain free or flour tortillas
2 cups shredded Mexican cheese, or try my vegan cashew queso

INSTRUCTIONS
1️⃣ Preheat the oven to 350°F and spray a 9x13 inch casserole dish with cooking spray and set aside.

2️⃣ Heat the oil in a deep saute pan over medium heat. Once it’s hot add the onion and cook, stirring frequently, until softened. Add the garlic and cook for another minute, until fragrant.

3️⃣ Add the ground turkey, chili powder, cumin, paprika, oregano, salt and pepper and cook to break up the turkey until no pink remains, about 5 minutes. Add the fire roasted tomatoes and black beans and stir to combine then remove the mixture from the heat.

4️⃣ Place the tortillas on a microwave safe plate and cover them with a damp paper towel. Microwave them on high for 30 minutes then flip the stack over and microwave for another 30 seconds to make them softer and more pliable to work with.

5️⃣ Spread 1/4 cup of the enchilada sauce in the bottom of the prepared baking dish. Fill each tortilla evenly with the ground turkey mixture and 1 cup of the shredded cheese then roll them up tightly and arrange them in a line on top of the enchilada sauce in the baking dish.

6️⃣ Pour the remaining 1 1/4 cups of enchilada sauce evenly over the enchiladas and top with the remaining cup of shredded cheese. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. If you're using vegan queso. Omit it before baking and pour it over enchiladas before serving.

Thanks for watching! Don't forget to LIKE, COMMENT and hit SUBSCRIBE for more nourishing recipes.

tools used✨ (affiliate)
» Always Pan:
» Appliances:
» Glass casserole dish:

t i m e s t a m p s
Intro: 0:00
The filling: 0:32
Warm tortillas: 1:16
Fill and roll: 1:20
Bake: 1:58
Garnish: 2:06

s a y h e l l o
» subscribe:
» insta:
»all recipes:
» intentional weekly newsletter:

a b o u t m e
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.

» Learn more about me here:
» Order my gluten free dairy free cookbook: