Turkey or Chicken Black Bean Enchiladas
A big-pan enchilada bake with chicken or ground turkey, plenty of black beans, and lots of red sauce.
Steps
- 1
Preheat oven to 375°F (190°C) and grab the big pan, about a 9x13 baking dish.
- 2
If using ground turkey, heat the olive oil in a large skillet over medium heat and cook the turkey with the onion until browned and cooked through. If using cooked chicken, just soften the onion in the oil, then stir in the shredded chicken.
- 3
Add the garlic, cumin, chili powder, a pinch of salt, and black pepper. Cook for 30 seconds until fragrant.
- 4
Stir in the black beans and about 1/2 cup of the enchilada sauce so the filling stays moist.
- 5
Spread a thin layer of enchilada sauce in the bottom of the baking dish.
- 6
Fill each tortilla with the turkey or chicken mixture and a small handful of cheese, then roll and place seam-side down in the pan.
- 7
Pour the remaining enchilada sauce over the top and cover generously with the rest of the cheese.
- 8
Bake for 20 to 25 minutes until hot and bubbly. Broil for 1 to 2 minutes at the end if you want more color on top.
- 9
Let the enchiladas rest for 5 minutes, then top with cilantro, sour cream, avocado, or jalapeños if you like.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- A little chopped green chile in the filling would fit right in if you want more heat and tang.
- Pepper Jack works well if you want the cheese layer to pull a little hotter.
- You can assemble the whole pan ahead, refrigerate it, and bake when you are ready.
- If the filling looks tight before rolling, add another splash of enchilada sauce so the enchiladas stay soft instead of dry.