I love Mexican food, especially easy turkey enchiladas. I can easily eat Mexican food for every single meal, every day of the week. Added bonus, the majority of Mexicans are gluten-free.
While I was reading The Gluten-Free Cheat Sheet, one of the recipes in it was for spinach enchiladas. They sounded delicious, but I’m more on the carnivorous side and needed to include meat. While I was at it, I added in red beans for the extra protein every fit showgirl needs.
If you are trying to keep these gluten-free be sure that if you use store-bought enchilada sauce, you double-check it. A lot of premade sauces are not gluten-free, so make sure and read that label! I used store-bought this for these easy turkey enchiladas to save on time, but you can always opt to make your own homemade enchilada sauce as well.
I do love to eat. Even more, I love a meal that makes so much food I can survive off it for the week. This is exactly what happened with these easy turkey enchiladas. They are so good, though, I had to hold myself back from eating half the dish in the first sitting. It was a real problem.
If you are vegetarian, you can easily leave the turkey out, and I’m willing to bet these will still be delicious. You’ll have to let me know, though, because odds are I’ll never make these sans meat.
Turkey Enchiladas with Red Bean and Spinach
Ingredients
1 tablespoon olive oil
½ medium onion - diced
2 cloves garlic - minced
½ pound ground turkey (minced turkey)
1 package spinach - 10-ounce, thawed and drained
1 can red kidney beans - no salt added
¾ cup Ricotta cheese
1 cup Greek yogurt - fat-free plain
2 cups Monterey Jack cheese - shredded 
10 rounds corn tortillas- 1 can enchilada sauce - gluten-free, or homemade sauce
Instructions
- Preheat the oven to 400°F.
- Warm olive oil in a skillet, add diced onion and garlic and sauté until soft.
- Add in ground turkey and cook through and drain.
- Add frozen spinach and red beans to turkey and heat for 3-4 minutes.
- Remove from heat and in a large bowl mix with ricotta cheese, yogurt and 1 cup of Monterey Jack.
- Heat tortillas one at a time in the microwave or over low heat on the stove.
- Fill each tortilla with a mixture of approximately 1/4 cup of turkey, red bean, spinach and cheese filling.
- Roll tortillas tightly and place each seam down in a 9×13-inch baking dish, pour enchilada sauce over tortillas and top with remain cup of shredded cheese
- Place in oven and bake for 25 minutes or until cheese is bubbling and slightly brown on the edges
- Allow to cool and Enjoy!
