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
- 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
These were so easy and delicious! Another great feasting at home recipe ❤️
Great to hear!
Do you prefer flour or corn tortillas with this recipe?
I think either work- or even a blend!
I Just love this food blog because, I’m searching food recipes and i found such a great recipe here.
Great to hear!
What a great use of leftover turkey. My family throughly enjoyed it and I loved the easy recipe for enchilada sauce. Thank you again for always providing easy, healthy and tasty recipes to enjoy!
Great to hear Cindy, so happy you are enjoying!
Absolutely scrumptious!
Added some summer sweet corn kernels I had frozen from summer and a chopped roasted poblano pepper to the mixture.
I was able to use all our leftover turkey. Family loved it so much I will make again and again using shredded chicken.
Thank you, Sylvia
Perfect Mila, sounds delicious!
Fabulous!
Nice!
I make both the meat and Vegetarian. We love them both! Great for family and company!
Great to hear!
Delicious. Could hardly wait to eat them.
Great to hear Gail!
Everyone loved them. All were surprised that I managed to make really good enchiladas. Ha!
Thank you for helping an anti-cook become a kitchen BOSS!
YES!!! 🙌
This is so flavourful and delicious. I made both chicken and sweet potato for variety and they are both so good. This is the latest recipe I have tried from Feasting at Home and my family and I thoroughly enjoyed every one of them. Thank you Sylvia for sharing.
thanks so much!
Easy & the Mexican Slaw pulled it together in a great way. I am hoping to move the carnarvons in my home toward a move plant based diet. I think you blog is the answer. These enchiladas are delicious and adaptable. Gracias!
You are so kind- appreciate your comments and you. xoxo
I am making and baking this in advance then will freeze it. When I’m ready to reheat it to serve, should I let it thaw before baking? Also, what temperature and for about how long would you recommend for heating? And last, heat covered or not? Thanks so much. I look forward to trying this – along with the 5 minute enchilada sauce. Each of your recipes we’ve tried are “home-runs” for being simple to make with delicious outcomes!
Yes, Michelle, absolutely thaw first, and I would even bring to room temp before baking. Bake Covered for at least 20-25 minutes at 375F, then uncovered until golden and melty. You can thaw it for a couple days in the fridge.
Perfect, Sylvia, thanks so much for the quick reply!! This will be going to my parents house with me in a week or two for a dish to serve for them as my mom recovers from surgery. They love dishes like this and I’ll enjoy thawing it, heating it, plating it so serve to them.
Delicious! I subbed black retried beans only thing in my pantry. Used more cheese then necessary. Absolutely amazing!
Perfect! Glad you liked them!
I love this recipe!..perfect balance of saucy/crispy.
Delicious! Followed recipe with a few extras; roasted sweet potato, red onion, corn and a few tomatillos. Will make this again!
These were very good. I used 1/2 c. shredded cheese, but could hardly taste the cheese over the wonderful flavor. I bought low carb whole wheat tortillas (LaTortilla Factory) and there was no need to warm them ahead of time. Avacado on top and fresh cilanto mixed with the beans was tasty. Next time instead of chicken (what I had) I will use the sweet potatoes. Enough for lunches the next day! Thanks for another great recipe!
Nice Photo and Amazing food. Thanks for post things this.
These are incredible!! If they taste anything like they look – oh my! I’d love to have you share at our what’s for dinner party! http://www.lazygastronome.com/whats-dinner-sunday-link-party-124/
This is one of those recipes that once you try it you are hooked for life, easy to make and loaded with flavor, outstanding work!