To say this is a family favorite would be an understatement. I was making these enchiladas the other day when my 2 year-old came up to me and said, “what is this dinner called? Chicken Wraps?!” He was talking about these BBQ Chicken wraps, which are one of his favorites, and I said, “no, can you guess again?” Long story short, my boys jumped and cheered when we established we would be having enchiladas for dinner.Â
Here is the recipe we love:Â Â
Ingredients
- ½ lb ground Turkey (or Beef)Â
- 1-2 cans black beans (drained and rinsed)Â
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- 1 Tbs chili powder
- 2 tsp paprika
- 1 ½ tsp cumin
- 2-3 cans red enchilada sauce (10 oz each)Â
- 8-12 tortillas (tortilla land)Â
- ½ – ¾ block of cheese (roughly 3 cups)Â
Directions
- Preheat oven to 350 Degrees F.
- In a small bowl, combine the seasonings.Â
- Brown ground turkey. Add the beans. Season with the seasoning mix. Add 2-4 TBSP of the red enchilada sauce.Â
- If using the cook yourself tortilla land tortillas, cook them while you’re browning the meat.Â
- Cover the bottom of a 9×13 casserole dish with some of the red enchilada sauce.Â
- Spoon the meat mixture onto a tortilla. Sprinkle a handful of cheese (if doing by hand, I shred roughly 7 times) onto the meat and then roll.Â
- Place it in the baking dish and repeat. (I get 8 enchiladas into one dish).Â
- Once all the enchiladas are rolled, cover them with the remaining enchilada sauce. Shred cheese on top. Cook in the oven for about 10 minutes. Â
- Serves well with lettuce, sour cream, cottage cheese, guac or avocado, and cilantro.Â
Notes
- The Great Value (Walmart) brand of red enchilada sauce is usually the cheapest, and we like the flavor profile. But you can use whatever sauce you prefer; you could even make your own sauce!Â
- You can choose whether or not to drain the ground turkey after browning. You can also choose to add some water along with the seasoning mix.Â
- I prefer the cook yourself tortillas because they taste better, but any tortilla will do.Â
- You don’t need to fold the edges when you roll your enchiladas.Â
These enchiladas pair nicely with corn, chips and salsa, or fruit–like a mango. Not only are they delicious, but they are very easy to make!
If you try them out, I’d would love to hear how you like them!
