Turkey & Black Bean Enchiladas

Adapted from Ree Drummond’s Simple Perfect Enchiladas

Ingredients

For the sauce:

  • 1.5 tablespoons oil
  • 1.5 tablespoons flour
  • 1.5 cups chicken broth (I use 1.5 teaspoons Better than Bullion)
  • 2 cans (10 oz) enchilada sauce (my favorite is Casa Fiesta)
For the meat:
  • 1 pound ground turkey
  • 1/2 medium onion, finely diced
  • 1/2 teaspoon salt
  • 1 can black beans, drained
  • 1 can mild diced green chiles (optional)
  • a few spoonfuls prepared sauce
The rest…
  • 10-12 corn tortillas or *8 (8-inch) flour tortillas
  • 3 cups shredded jack or cheddar cheese
  • 2 scallions, finely chopped

Directions

  1. For the Sauce – In a saucepan over medium-low heat, whisk together the oil and flour and allow to bubble. Pour in the enchilada sauce and chicken broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, while you prepare the other ingredients.
  2. For the meat – While the sauce is simmering, brown the ground turkey with the onions in a large skillet over medium-high heat. Add salt and a few grinds of fresh pepper and stir to combine. Turn off the heat and set aside (cover pan to keep the meat warm).
  3. For the tortillas – Heat a small skillet over medium heat. Spray or brush a small amount of oil onto each side of the tortillas. Lightly fry the tortillas until soft and pliable. Repeat until all the tortillas have been cooked.
  4. Preheat the oven to broil.
  5. Spread a few spoonfuls of the sauce on the bottom of a 9- by 13-inch baking dish to prevent sticking.
  6. Place a tortilla on a work surface; add a large spoonful of meat mixture; top with a generous sprinkling of grated cheese; roll up the tortilla and place it, seam side down, in the baking dish. Repeat with the rest of the tortillas.
  7. Pour the remaining sauce over the top. End with a generous sprinkling of cheese down the middle of the enchiladas.
  8. Place under the broiler and cook for about 4 minutes, or until the cheese is melted.
  9. Remove from oven and sprinkle the top with chopped scallions before serving.

*If using flour tortillas, see step-by-step instructions for super easy technique for filling here.