Turkey Enchiladas with Red Bean and Spinach
These quick and easy protein-packed easy turkey enchiladas for when you need that Mexican fix!
Equipment
Large skillet (12-inch / 30cm)
Large mixing bowl
9x13 inch (33x23cm) baking dish
Microwave or stovetop for warming tortillas
Colander or fine-mesh strainer for draining turkey
Aluminium foil
Ingredients
1 tablespoon olive oil - 15ml
½ medium onion - diced
2 cloves garlic - minced
½ pound ground turkey (minced turkey) - minced turkey, 225g
1 package spinach - frozen ; 10 oz / 280g, thawed and well drained
1 can red kidney beans - 15 oz / 425g, no salt added, drained and rinsed
¾ cup ricotta cheese - 185g
1 cup Greek yogurt - fat-free plain, 245g
2 cups Monterey Jack cheese - shredded, 225g
10 pieces corn tortillas
1 can enchilada sauce - 10 oz / 280ml, gluten-free, or homemade
Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced).
- Warm olive oil in a skillet, add diced onion and garlic and sauté until soft.1 tablespoon olive oil, 1/2 medium onion, 2 cloves garlic
- Add in ground turkey and cook through and drain.1/2 pound ground turkey (minced turkey)
- Add the thawed and drained spinach and drained kidney beans to the turkey. Stir to combine and heat through for 3–4 minutes.1 package spinach, 1 can red kidney beans
- Remove from heat and transfer the mixture to a large mixing bowl. Add the ricotta cheese, Greek yogurt, and 1 cup (115g) of the shredded Monterey Jack. Stir until evenly combined.3/4 cup ricotta cheese, 1 cup Greek yogurt, 2 cups Monterey Jack cheese
- Heat tortillas one at a time in the microwave or over low heat on the stove.10 pieces corn tortillas
- Spoon approximately ¼ cup of the turkey, bean, spinach, and cheese filling down the centre of each warmed tortilla.10 pieces corn tortillas
- Roll each tortilla tightly and place seam-side down in a greased 9×13-inch (33×23cm) baking dish. Pour the enchilada sauce evenly over the rolled tortillas and top with the remaining 1 cup (115g) of shredded Monterey Jack cheese.1 can enchilada sauce, 2 cups Monterey Jack cheese
- Place in the oven and bake for 25 minutes, or until the cheese is bubbling and lightly browned at the edges.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
Storage: Refrigerate baked leftovers in a covered container for up to 4 days. Reheat individual portions in the microwave for 2–3 minutes, or cover the dish with foil and warm at 350°F / 175°C for 15 minutes.
Freezing: Wrap cooled baked enchiladas tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Assemble unbaked enchiladas, cover tightly, and refrigerate up to 24 hours. Add the enchilada sauce and remaining cheese just before baking to prevent soggy tortillas.
Substitutions: Swap ground turkey for ground chicken, or use black beans instead of red kidney beans. Flour tortillas work but will soften more under the sauce.
Pro Tip: Drain the cooked turkey thoroughly before mixing the filling — excess moisture is the number one cause of soggy enchiladas.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 19gProtein: 36gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 86mgSodium: 389mgPotassium: 809mgFiber: 5gSugar: 3gVitamin A: 5854IUVitamin C: 18mgCalcium: 537mgIron: 4mg
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