Turkey & Bean Enchiladas - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.

Ingredients

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

Enchiladas:

  • 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

Directions

  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.
Nutritional analysis per serving: Calories 455; Total Fat 19.5g (24% Daily Value); Saturated Fat 6g (30% DV); Trans Fat 0g; Cholesterol 52mg (17% DV); Sodium 375mg (16% DV); Total Carbohydrate 50g (18% DV); Dietary Fiber 10.5g (39% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 25g; Vitamin D 0% DV; Calcium 20% DV; Iron 30% DV; Potassium 20% DV; Niacin 80% DV; Vitamin C 60% DV; Copper 45% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/turkey-bean-enchiladas/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796