These Turkey Enchiladas with black beans are so hearty and flavorful! Make them with leftover Thanksgiving turkey and our 5-minute Homemade Enchilada Sauce. A tasty, easy meal that can be eaten now or frozen for later!
Here’s a super flavorful recipe for Turkey Enchiladas with Black Beans made with leftover Thanksgiving Turkey (or rotisserie chicken). Serve it up with Mexican Slaw for a light and healthy weeknight dinner or tuck it away for an easy freezer meal! Simple Mexican spices and easy assembly make this meal quick and easy. With only 20 minutes of hands-on time, the oven does the rest of the work.
What I love about this recipe is how it is made with leftovers. It’s like having two meals in one. Often I’ll save some meat from a whole roasted chicken from the night before and just quickly put this together the next day. You can also make this with Simple Baked Chicken Breast or Shredded chicken. So EASY!
How to make Turkey Enchiladas
Step 1: Make our 5-minute Enchilada Sauce! Or use store-bought enchilada sauce.
Step 2: Fill warmed the tortillas with shredded turkey, cheese and black beans, and a little enchilada sauce.
Step 3: Spread enchilada sauce over the bottom of a greased 9×13-inch baking dish. Roll the enchiladas and place them seam side down over the sauce.
Step 4: Cover with the remaining sauce and sprinkle with cheese, and bake them uncovered until warmed through and golden.
Step 5: Garnish with fresh sliced jalapeño, scallions, and cilantro. We love served them with a dollop of sour cream and sliced avocado.
Storage Suggestions
The turkey enchiladas will last up to 4 days in the refrigerator or can be frozen for up to 3 months. Thaw overnight before reheating.
Turkey Enchiladas Serving Suggestions
Serve with our Mexican Slaw, or Cilantro Lime Rice for a delicious light meal.
Enjoy the Turkey Enchiladas, and I hope you have a wonderful Thanksgiving weekend!
xoxo
More Thanksgiving Leftover Recipes!
Turkey Enchiladas Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: main
- Method: baked
- Cuisine: mexican
Description
These Turkey Enchiladas with black beans are so hearty and flavorful! Make them with leftover Thanksgiving turkey and our 5-minute Homemade Enchilada Sauce. A tasty easy meal that can be eaten now, or frozen for later!
Ingredients
- 2 cups of shredded turkey or chicken ( either light or dark meat, or a combo)
- 14-ounce can of black beans, drained
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic powder
- 1/4 teaspoon salt, more to taste
- 1–2 tablespoons chopped cilantro
- optional additions – chipotle powder, sauteed onions and garlic, canned green chilies
- 2 cups shredded jack cheese ( or cheddar, mozzarella)
- 12 to 15-ounce bottle of enchilada sauce – 2 cups (or make 5 Minute Enchilada Sauce or our Roasted Enchilada Sauce)
- 8 x 6-inch tortillas (corn or flour , gf, or a blend)
- Garnish: cilantro, scallions, jalapeno slices, avocado, and sour cream
Serve with Mexican Slaw!
Instructions
- Preheat oven to 400F
- Make our 5-minute enchilada sauce if using.
- In a medium bowl, mix shredded turkey ( or chicken) with the black beans, spices, salt and any optional additions. Stir in ½ cup enchilada sauce. Taste and adjust salt.
- Pour ¾ cup enchilada sauce to the bottom of a well-greased 9 x 13 inch baking dish, to lightly coat.
- Divide the filling among the tortillas ( about 1/3 cup), adding 2-3 tablespoons of cheese. Roll them up and place them seam-side down in the baking dish over the sauce.
- Pour the remaining Enchilada Sauce over the top and sprinkle with the remaining cheese.
- Bake uncovered for 20- 25 minutes, until heated through and golden.
- Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.
Notes
These will keep up to 4 days in the refrigerator or can be baked, and frozen for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size:
- Calories: 276
- Sugar: 16.2 g
- Sodium: 383.4 mg
- Fat: 15.7 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 27.4 g
- Fiber: 5.6 g
- Protein: 13.6 g
- Cholesterol: 11.9 mg
Made these for dinner the other night with leftover turkey and we Loved them! I will never buy enchilada sauce again, do easy to make! Do you have a recipe for a green enchilada sauce?
So glad you enjoyed Ginger! Check out our recipe for Green Enchiladas- just type it in the search bar. 🙂