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Turkey & Bean Enchiladas

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour 10 Minutes
  4 servings
A lively salsa made from fresh or canned tomatillos tops this simple casserole. You can substitute tomatoes for tomatillos, but they don't have the same tangy bite.
For the Tomatillo Salsa:
1/2 pound  fresh tomatillos (about 9), papery husks removed, coarsely chopped, or one 18-ounce can, drained and coarsely chopped
1   small onion, coarsely chopped
1 clove  garlic, peeled and halved
1   jalapeno pepper, seeded and quartered
2 tablespoons  chopped fresh cilantro
salt & freshly ground pepper to taste
For the Enchiladas:
1/2 pound  ground turkey
salt & freshly ground pepper  to taste
2 teaspoons  canola oil
1   onion, chopped
1   green bell pepper, seeded and chopped
3 cloves  garlic, finely chopped
2-3   jalapeno peppers, seeded and finely chopped
1 tablespoon  ground cumin
1 tablespoon  chili powder
2 teaspoons  dried oregano
1/4 teaspoon  ground cinnamon
1 15-ounce can  pinto beans, rinsed
2/3 cup  reduced-sodium chicken broth
1/2 lb.  fresh tomatillos (about 9), papery husks removed, finely chopped, or one 18-oz. can, drained and finely chopped
1/4 cup  fresh cilantro chopped
8   corn tortillas
1/2 cup  grated sharp cheddar cheese
1 cup  prepared tomato salsa (optional)
1/2 cup  reduced-fat sour cream (optional)
Combine tomatillos, onion, garlic and jalapeno in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper.

Preheat oven to 450 degrees F.

Coat an 8-by-11-inch baking dish with nonstick cooking spray. Place turkey in a large nonstick skillet over medium-high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander. Wipe out the pan with paper towels.

Add oil to the pan and heat over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapenos, cumin, chili powder, oregano, and cinnamon; cook, stirring, for 2 to 3 minutes more. Mash beans coarsely and add to the pan, along with broth, tomatillos and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.

To assemble enchiladas: Soften a tortilla by heating it directly on a stovetop burner for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey-and-bean filling down the center of the softened tortilla. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through, about 10 minutes. Serve with tomato salsa and sour cream, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Enchilada and Quesadilla Fiesta
Nutrition Facts per Serving
Yield:   4 servings
Calories: 448
Fat. Total: 15g
Protein: 26g
Carbohydrates, Total: 58g
Fat, Saturated: 4g
Fiber: 14g
Cholesterol: 48mg
Sodium: 431mg
% Cal. from Fat: 30%
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