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Turkey Enchiladas

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: main
  • Method: baked
  • Cuisine: mexican


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!


Units Scale
  • 2 cups of shredded turkey or chicken ( either light or dark meat, or a combo)
  • 14-ounce can of black beans, enchilada sauce drained
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic powder
  • 1/4 teaspoon salt, more to taste
  • 12 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 Roasted Enchilada Sauce)
  • 8 x 6-inch tortillas

Garnish: cilantro, scallions, jalapeno slices, sour cream

Serve with Mexican Slaw!


  1. Preheat oven to 400F
  2. Make our 5-minute enchilada sauce if using.
  3. 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.
  4. Pour ¾ cup enchilada sauce to the bottom of a well-greased 9 x 13 inch baking dish, to lightly coat.
  5. 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.
  6. Pour the remaining Enchilada Sauce over the top and sprinkle with the remaining cheese.
  7. Bake uncovered for 20- 25 minutes, until heated through and golden.
  8. Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.


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.

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