- 1/2 pound ground turkey
- 1/3 cup refried black beans
- 1 small can red enchilada sauce
- 1 1/2 cups Mexican blend shredded cheese, , divided
- 1/3 cup sour cream
- 5 soft taco size whole wheat tortillas
- Preheat oven to 375.
- Heat a medium sized skillet to medium and place a tortilla in it for 20 seconds on each side. Set aside.
- Brown and crumble ground turkey in a skillet - drain excess grease and season as desired (I used Goya All Purpose seasoning.)
- Add refried black beans the ground turkey and mix around until it's broken up and combined with the ground turkey.
- Add about 1/3 of the enchilada sauce to the skillet, along with 3/4 cup cheese and sour cream. Stir until everything is combined and cheese is melted.
- Add another 1/3 of the enchilada sauce to the bottom of an 8x8 baking dish.
- Lay a tortilla in the baking dish and add meat mixture. Roll up and push to the side of the pan. Repeat with the rest of the tortillas.
- Pour remaining enchilada sauce evenly over the top of the tortillas. Top with remaining cheese.
- Bake for 25 minutes, or until cheese is melted and everything starts to crisp up.
I often share our favorite family recipes here on Clarks Condensed. These are recipes that we eat time and time again – and most of them I grew up eating myself. Not surprisingly, these recipes tend to be the most popular recipes we have. People love simple, feel-good food!
It’s about time I shared one of my favorite enchilada recipes. While I enjoy chicken enchiladas the most, beef enchiladas are a close second. We don’t use a lot of ground beef though – it’s expensive, and it’s not that good for you, so I often make ground turkey enchiladas instead. They taste just about the same, but they are better for you.
We are always looking to use “smarter” ingredients in our meals – as in, swapping out certain ingredients for healthier ones. When I decided to swap out ground beef with ground turkey in this recipe, I thought it would be fun to come up with a few better-for-you alternatives as well.
First off, instead of using white tortillas, I used whole wheat tortillas. I actually prefer the taste! Instead of frying the tortillas before putting them in the pan, I just heated a skillet up and cooked them each for 20 seconds or so on each side. They got nice and crispy.
Another trick I like to use is using beans in place of some of the meat. It’s an easy way to make your meat go a little further, add more fiber to your meal, and cut out some of the fat. Instead of using a whole pound of ground turkey, I used 1/2 pound and about 1/3 cup of refried black beans. Forrest loved the addition of the beans, and I felt like it really added a little something special as well.
I also used shredded cheese and sour cream. Now, I know these aren’t the lowest calorie ingredients, but I feel like they are essential in enchiladas. We aren’t getting too crazy here and eliminating all the flavor in life! However, it’s a good idea to be smart about the types of cheese and sour cream that you buy. We are a big fan of the Horizon Organic brand. The sour cream is low fat, contains live and active cultures, and it’s completely organic. The cheese is a great source of protein and is organic as well. We love it!
This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.