Turkey & Bean Enchiladas

Number of Servings: 4 (444 g)
Active Time: 1 hour
Total Time: 1 hour 20 min.
Turkey & Bean Enchiladas

A lively salsa will be sure to kick up the heat on this simple dish. Ground turkey provides a leaner option to ground beef with a flavor you’ll be eager to substitute in your other favorite recipes.

Tip: Sour cream and salsa are common sides for enchiladas. Swap sour cream out for plain, non-fat Greek yogurt and stick with fresh salsas like the one called for in this recipe to keep nutrition high.


  • Salsa:

    • ½ lb. tomatillos, chopped
    • 1 onion, chopped
    • 1 clove garlic, peeled and halved
    • 1 jalapeño pepper, seeded and quartered
    • 2 Tbsp. chopped fresh cilantro
    • Pepper to taste


    • ½ lb. ground turkey
    • ¼ tsp. pepper
    • 2 tsp. canola oil
    • 1 onion, chopped
    • 1 bell pepper, chopped
    • 3 cloves garlic, finely chopped
    • 2 jalapeño peppers, seeded and finely chopped
    • 1 Tbsp. cumin
    • 1 Tbsp. chili powder
    • 2 tsp. oregano
    • ¼ tsp. cinnamon
    • 1 (15 oz.) can pinto beans, drained and rinsed
    • ⅔ cup reduced-sodium chicken broth
    • ½ lb. tomatillos, chopped
    • ¼ cup fresh cilantro, chopped
    • 8 corn tortillas
    • ½ cup grated sharp cheddar cheese


  1. Preheat oven to 450ºF.
  2. Pulse salsa ingredients together a few times in a food processor. Refrigerate until ready to use.
  3. Season turkey with pepper and brown in a large skillet over medium heat (8-10 minutes). Drain off grease and remove turkey from the skillet.
  4. Heat oil in skillet over medium-high heat. Cook onion and pepper, stirring occasionally, until softened (5-8 minutes).
  5. Add garlic, jalapeños, cumin, chili powder, oregano, and cinnamon and cook until fragrant (1-2 minutes). Mash beans coarsely and add to the pan with broth, tomatillos, and cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened (4-5 minutes). Stir in cilantro.
  6. Coat an 8″x11″ baking dish with cooking spray. Divide turkey filling between tortillas, rolling each and placing seam-side down in the prepared baking dish. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through (15-20 minutes). Serve hot.

Nutrition Facts

4 servings per container

Serving Size 444 g

Amount per serving
Calories 455
% Daily Value*
Total Fat 19.5g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 4.5g
Monounsaturated Fat 7.5g
Cholesterol 52mg 17%
Sodium 375mg 16%
Total Carbohydrate 50g 18%
Dietary Fiber 10.5g 39%
Total Sugars 9g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 11g
Protein 25g
Vitamin D 0.1mcg 0%
Calcium 283.5mg 20%
Iron 4.9mg 30%
Potassium 1000mg 20%
Vitamin A 99.7mcg 10%
Vitamin C 55.7mg 60%
Vitamin E 3.1mg 20%
Vitamin K 29.2mcg 25%
Thiamin 0.2mg 15%
Riboflavin 0.3mg 25%
Niacin 12mg 80%
Vitamin B6 0.8mg 45%
Folate 138.4mcg 35%
Vitamin B12 0.4mcg 15%
Biotin 8.2mcg 25%
Chloride 164.9mg 8%
Pantothenate 0.9mg 20%
Phosphorus 476mg 40%
Iodine 6.8mcg 4%
Magnesium 114.6mg 25%
Zinc 2.6mg 25%
Selenium 25mcg 45%
Copper 0.5mg 45%
Manganese 0.9mg 40%
Chromium 0mcg 0%
Molybdenum 10.6mcg 25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Tomatillo, Pinto Beans (salt), 85% Ground Turkey, Onion, Unsalted Corn Tortilla (stone Ground Corn, Fumaric Acid, Cellulose Gum, Potassium Sorbate, Calcium Propionate, Trace Of Lime), Low Sodium Chicken Broth (chicken Broth (filtered Water, Chicken Stock, Sea Salt), Chicken Flavor, Onion Powder, Potato Flour, Yeast Extract, Garlic Powder, Flavor, Turmeric And Flavor), Green Bell Pepper, Shredded Cheddar Cheese (milk, Salt, Enzymes), Jalapeno Pepper, Garlic, Canola Oil, Chili Powder, Cumin, Cilantro, Oregano, Ground Cinnamon.

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