Turkey Enchilada Recipe

Prep aromatics and vegetables

Finely dice 1/2 cup yellow onion (about half a medium onion) and dice 1/2 cup red bell pepper. Mince 2 tsp (about 2 cloves) garlic and roughly chop cilantro.

Cook vegetables

Heat 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the diced onion and red bell pepper and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine filling

Add 3 cups shredded cooked turkey, 1/2 cup drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp lime juice to the skillet. Stir to combine and heat until warmed through, 2–3 minutes. Remove from heat and stir in 2 tbsp chopped cilantro. Taste and adjust seasoning if needed. Set filling aside.

Preheat the oven to 375°F (190°C). Stir together 2 cups enchilada sauce and 1/2 cup of the shredded cheddar/Monterey Jack mixture in a shallow bowl or pie plate large enough to dip tortillas (this helps coat tortillas and keep filling from leaking). Reserve the remaining cheese for topping.

Soften tortillas

Warm the tortillas to make them pliable: either wrap in a damp kitchen towel and microwave for 30–45 seconds, or heat a thin layer of butter/oil in a skillet and warm each tortilla 15–20 seconds per side. Keep them covered so they stay soft while you assemble.

Fill and roll

Working one at a time, dip each softened tortilla briefly (about 1 second per side) into the enchilada sauce to coat both sides. Place the tortilla flat on a work surface, spoon about 1/3 cup of the turkey filling down the center, then roll tightly and place seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas. If you have extra filling, distribute evenly or serve on the side.

Top and bake

Pour any remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the reserved shredded cheddar and Monterey Jack evenly over the top (about 1 to 1 1/2 cups total). Cover the baking dish with foil and bake in the preheated 375°F (190°C) oven for 15 minutes. Remove the foil and bake an additional 5–7 minutes until cheese is melted and bubbly and sauce is hot.

Remove enchiladas from oven and let rest 3–5 minutes. Serve 2 enchiladas per person (as an appetizer portion) topped with a dollop of sour cream, a sprinkle of chopped cilantro, diced avocado and sliced green onions. Offer lime wedges on the side for squeezing.