Enchiladas are among my all-time favorite foods. In the most basic sense, they really are just burritos covered in sauce and cheese. Yes, right when I thought life couldn’t get any better than a burrito, I learned that such a thing as a sauce and cheese-covered burrito existed (cue angelic chorus!).
Husband shares my love of enchiladas, so we try to get them on our dinner menu at least every other week, if not weekly. Between the variety of cheeses, sauces, and filling combinations, we have yet to tire of them. This week, we’re eating creamy turkey enchiladas. They are particularly flavorful, filling, and delicious, so I’m sharing them with you.
I’ve come to love ground meat ever since I’ve had a full-time adult job because it is the easiest to come home, open the package, and cook it as needed. No trimming, no figuring out how many of the chicken breasts from the pack need to be frozen, just cooking and eating. This enchilada recipe uses ground turkey, which makes it an easy (and lean!) weeknight option.
The turkey is browned with onions, bell peppers, garlic, and white beans, spiced up with cumin and chili powder, rolled up in flour tortillas along with a handful of cheddar cheese, and all the little ‘ladas are then doused in creamy red enchilada sauce, topped with more cheese, and baked until bubbly and melted.
These are so easy, filling, and delicious, you might just end up making them weekly, too!
Creamy Turkey Enchiladas
- 1 tablespoon olive oil
- 1.3 pounds ground turkey (See note)
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 (15.5 ounce) can cannellini beans, rinsed and drained
- 1 (10 ounce) can red enchilada sauce
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup milk, heated
- 8 ounces cheddar cheese, shredded and divided
- 8 large tortillas
For topping: sour cream, green onion, avocado, cilantro
- Preheat oven to 375 degrees.
- Heat the olive oil in a large skillet over medium heat. Add the turkey and brown for about 8 minutes, until no longer pink. Pour off any excess liquid. Add the chopped onion and bell peppers and continue cooking 5 minutes more, until vegetables have softened. Stir in the garlic, cumin, chili powder, salt and pepper, and cook 1 minute more. Add the beans and stir to combine. Remove from heat and set aside.
- In a small saucepan over medium-low heat, melt the butter. Once melted and bubbly, add the flour and whisk continually until a thick paste forms. Add 1/4 cup of the milk, continuing to whisk until smooth, about 1 minute. Once smooth, add another 1/4 cup. Continue adding milk and whisking until all of the milk has been used. Add the enchilada sauce and continue whisking until incorporated and smooth. Remove from heat and set aside.
- Gather the tortillas, sauce, turkey filling, and shredded cheese. Coat the bottom of a 9 x 13″ glass pan with the enchilada sauce – just enough to cover it. Begin assembling the enchiladas by spooning a heaping 1/2 cup of the turkey filling into the middle of a tortilla. Top with a small handful of cheese, and roll up tightly. Place in the pan. Continue assembling enchiladas and placing them in the pan, overlapping as necessary to fit them all. When all tortillas have been used, pour the remainder of the sauce on top, making sure to cover as much of the tortillas as you can. Top with the remaining shredded cheese.
- Bake for 25 minutes, until sauce is bubbly and cheese is melted. Allow to sit 5-10 minutes before eating. Serve topped with sour cream, green onion, cilantro, or avocado.
This is a great make-ahead casserole! Refrigerate once assembled, and increase bake time to 35-40 minutes.