Dinner
Turkey Enchiladas
Juicy shredded turkey mingles with black beans and a gentle taco spice, tucked inside warm corn tortillas with a creamy yogurt tang. Each enchilada bakes under a blanket of red sauce and melted cheeses until the edges turn golden and the center stays luxuriously moist.
- Total
- 38 min
- Prep
- 20 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 472
- Protein
- 37g
- Carbs
- 41g
- Fat
- 18g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 740mg
Ingredients
- 1 cup red enchilada sauce, divided
- 2 cup shredded cooked turkey
- 2 tsp chicken taco seasoning mix
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 1/2 cup whole-milk plain yogurt, divided
- 8 (6 inch) corn tortillas, warmed
- 4 oz Monterey Jack cheese, cut into 8 (4-by-1/4-inch) sticks
- 1/2 cup shredded Mexican cheese blend
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Spread 1/2 cup enchilada sauce on the bottom of the dish.
- Mix turkey, taco seasoning, black beans and 1/4 cup yogurt together in a medium bowl until fully coated. Place 1 tortilla on a work surface; spoon about 1/3 cup turkey mixture on one edge of the tortilla. Place 1 Monterey Jack stick on top of the turkey mixture; roll up the tortilla. Place in the baking dish, seam-side down. Repeat the procedure with the remaining tortillas, turkey mixture and cheese sticks. Pour the remaining 1/2 cup enchilada sauce over the enchiladas; top evenly with Mexican cheese.
- Bake until the cheese is melted, 15 to 20 minutes. Let stand for 10 minutes. Dollop with the remaining 1/4 cup yogurt and sprinkle with cilantro. Additional reporting by Carrie Myers and Jan Valdez