Salsa Verde Turkey Enchiladas

published Jan 5, 2021
Snapshot Cooking
Salsa Verde Turkey Enchiladas

These cheesy enchiladas are filled with a mix of spiced ground turkey and meaty black beans.


Prep15 minutes

Cook29 minutes to 36 minutes

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Credit: Joe Lingeman

If I could eat homemade enchiladas every night for dinner, I would — and this extra-easy version lets me live out that dream. It calls on a jar of salsa verde to add a bright punch of flavor, and swaps out beef for lean ground turkey. The result is a flavorful weeknight dinner recipe that’s filling, fresh, and practically impossible to dislike.

Credit: Joe Lingeman

3 Tips for Making the Best Turkey Enchiladas

Before you head into the kitchen to make these enchiladas, a few tips.

1. If your tortillas are brittle and hard to roll, microwave them. I like to wrap my tortillas in a damp paper towel and microwave them on HIGH for about 15 seconds before working with them.

2. Generously spray your baking pan with cooking spay. Because the enchiladas are so cheesy, make sure to coat your baking pan with cooking spray before assembling the enchiladas. This will help make cleanup much easier and prevent your tortillas from sticking to the pan and ripping apart.

3. Assemble your enchiladas in the baking pan seam-side down. This will help make sure the filling doesn’t ooze out during baking.

Salsa Verde Turkey Enchiladas

These cheesy enchiladas are filled with a mix of spiced ground turkey and meaty black beans.

Prep time 15 minutes

Cook time 29 minutes to 36 minutes

Serves 4

Nutritional Info


  • Cooking spray

  • 1 (about 15-ounce) can

    black beans

  • 8 ounces

    sharp cheddar cheese, shredded (about 2 cups)

  • 1 tablespoon

    olive oil

  • 1 pound

    ground turkey

  • 1 (about 16-ounce) jar

    salsa verde, divided

  • 10

    (about 6-inch) corn tortillas

  • 1/2

    small red onion

  • 2 tablespoons

    fresh cilantro


  1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, coat a 9x13-inch baking dish with cooking spray. Drain and rinse 1 can black beans. If needed, shred 8 ounces sharp cheddar cheese (about 2 cups).

  2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound ground turkey and cook, breaking the meat apart with a wooden spoon into small pieces, until cooked through and browned, 4 to 6 minutes.

  3. Remove from the heat. Add 1/2 jar salsa verde (scant 1 cup), 1/2 the black beans (about 3/4 cup), and 1/2 the cheese (about 1 cup), and stir to combine.

  4. Arrange 3/4 cup filling down the center of each of 10 corn tortillas. Roll the tortillas up tightly around the filling, then place seam-side down in the baking dish. Evenly top with the remaining salsa verde and cheese.

  5. Bake until the cheese is browned and bubbling, 25 to 30 minutes. Meanwhile, dice 1/2 small red onion, and chop until you have 2 tablespoons coarsely chopped fresh cilantro. Garnish the enchiladas with the onion and cilantro before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.