Cheesy Turkey Enchiladas

You would never know these deliciously cheesy turkey enchiladas are lightened up and healthy because

they are filled with amazing spices and flavors! Plus, they're budget friendly!

Like most other families, weekday dinners during the school year can be stressful. Between work, homework for the kids, sports practices and games, and other extracurricular activities, there isn't a lot of time! Just because you're short on time doesn't mean you can't have a delicious and healthy meal. And one that's budget friendly is even better!

These extra cheesy turkey enchiladas have quickly become a favorite meal in my house. I love to use ground turkey instead of ground beef because it's lighter in calories and healthier, plus I can get a pound of it for around $2.00. Ground beef is so expensive right now! I also love making my own enchilada sauce. It's so simple to make and costs less than buying a can at the store. Most of the ingredients you need for this entire dish should be in your pantry, which keeps the cost down!

By adding beans to the filling mixture, you're adding more flavor and more protein to the dish. Plus, they help keep you fuller longer! The spices in both the sauce and the filling give the meal an incredibly rich flavor.

This dish takes less than an hour to make, so it can easily be done during the week. If you want to save even more time, you can make the sauce and the filling ahead of time, then build the enchiladas whenever you're ready. 

Are you ready to make a knock-your-socks-off dinner? Let's get started!

Cheesy Turkey Enchiladas

Author: Sarah Bates | The Chef Next Door
Serves 4 
Print this recipe

Ingredients:

For the enchilada sauce:
1 teaspoon vegetable oil
1/2 cup sliced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth 
1 Tablespoon chili powder
1 Tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
28 ounce can crushed tomatoes, undrained

For the filling:
1 Tablespoon vegetable oil
1 pound ground turkey
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 Tablespoon tomato paste
1/2 cup pinto beans, rinsed and drained
1/2 cup vegetable broth
Juice of one lime

For the enchiladas:
12 (6-inch) corn tortillas
1 1/2 cups shredded cheddar cheese
Sour cream and chopped cilantro, for garnish

To make the enchilada sauce, heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes. Add the remaining ingredients and bring to a boil, then turn the heat to simmer and cover the pot. Cook the sauce for 10 minutes, then remove from the heat. Allow it to cool slightly before pouring the sauce into the container of a blender and blending on high until smooth. Set aside.

To make the filling, heat the oil in a large skillet over medium-high heat. Add turkey, onion and garlic and cook until browned. Add the spices, salt and tomato paste and cook for 3 minutes, stirring frequently. Stir in the beans and broth and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for another 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the lime juice.

Preheat the oven to 375 degrees. To assemble the enchiladas, wrap the tortillas in damp paper towels and microwave for 1 minute. Place one tortilla on a flat work surface and place a heaping tablespoon of the filling at one end of the tortilla. Roll up tightly, jelly-roll style. Repeat with remaining tortillas and filling mixture. Spread a half cup of the sauce in the bottom of a 13 x 9-inch baking dish. Arrange the enchiladas, seam side down, in the prepared dish. Pour the remaining sauce over the enchiladas, then top evenly with the shredded cheese.

Bake the enchiladas for 25 minutes or until they are bubbly and the cheese is melted. Let stand for 10 minutes, then sprinkle with chopped cilantro and top with sour cream. 

Bon Appétit!

I'm proud to be a Milk Means More Ambassador and I thank the United Dairy Industry of Michigan for sponsoring this post! I was compensated for developing a Budget Friendly Meal. UDIM, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.

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