Turkey Enchiladas a Little Lighter Version
Lighten up your favorite Mexican-inspired comfort food with these flavorful Turkey Enchiladas! Perfectly seasoned lean ground turkey is combined with black beans, green chilies, and a fragrant blend of spices, then rolled in wholesome whole wheat tortillas and baked to cheesy perfection. A homemade enchilada sauce made with low-sodium tomato sauce and broth keeps this dish both heart-healthy and delicious. Ready in just 40 minutes, this balanced recipe is a fantastic lighter dinner option that doesn’t skimp on bold flavors. Serve these healthy enchiladas with a sprinkle of fresh cilantro for a crowd-pleasing meal that’s perfect for busy weeknights or casual entertaining.
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Ingredients
- 1 tablespoon Olive oil
- 1 pound Ground turkey (lean, 93% lean or higher)
- 1 cup Onion (diced)
- 3 cloves Garlic (minced)
- 1 cup Black beans (canned, drained and rinsed)
- 4 ounces Diced green chilies (canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Whole wheat tortillas (8-inch)
- 1.5 cups Mexican blend cheese (shredded)
- 0.25 cup Fresh cilantro (chopped, optional)
- 2 cups Tomato sauce (low-sodium)
- 0.5 cup Chicken broth (low-sodium)
- 1 teaspoon Chili powder (for sauce)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Step 3
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
Step 4
Stir in the minced garlic, black beans, diced green chilies, ground cumin, chili powder, salt, and black pepper. Cook for another 2 minutes. Remove from heat and set aside.
Step 5
To make the lighter enchilada sauce, combine the tomato sauce, chicken broth, chili powder (for sauce), garlic powder, onion powder, and paprika in a medium saucepan. Heat over medium-low heat, stirring occasionally, for 5 minutes. Remove from heat.
Step 6
Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.
Step 7
Lay a tortilla flat and spoon 1/3 cup of the turkey mixture onto the center of the tortilla. Sprinkle a small amount of shredded cheese (about 1 tablespoon), then carefully roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Step 8
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese evenly on top.
Step 9
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 10
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with freshly chopped cilantro, if desired, before serving.
Nutrition Facts
| Serving size | (2104.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3139.0 |
| Total Fat 132.7g | 0% |
| Saturated Fat 47.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 467.5mg | 0% |
| Sodium 5325.0mg | 0% |
| Total Carbohydrate 286.0g | 0% |
| Dietary Fiber 52.5g | 0% |
| Total Sugars 38.6g | |
| Protein 201.3g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 1859.6mg | 0% |
| Iron 29.9mg | 0% |
| Potassium 4601.0mg | 0% |
Source of Calories