Turkey & Black Bean Enchiladas

Adapted from Food Network


  • 6-8 corn tortillas
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 can (10 oz) enchilada sauce
  • l/2 pound ground turkey
  • 1/2 medium onion, finely diced
  • 1 clove garlic, minced
  • 1 can black beans, drained
  • 1 can mild diced green chiles


  • 2 tablespoons neutral oil
  • 2 tablespoons all-purpose flour
  • One 28-ounce can enchilada sauce (2-10oz cans are fine too)
  • 2 cups chicken broth


  • 1 pound ground turkey
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon salt


  • Preheat the oven to 375 degrees F.
  1. For the Sauce – In a saucepan over medium-low heat, combine the oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the enchilada sauce and chicken broth. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  2. For the meat – While the sauce is simmering, brown the ground turkey with the onions and garlic in a large skillet over medium-high heat. Add one teaspoon salt and a few grinds of fresh pepper and stir to combine. Turn off the heat and set aside.
  3. For the tortillas – Heat a small skillet over medium heat. Spray or brush a small amount of oil on each side of the tortillas. Lightly heat the tortillas until soft and pliable. Repeat until all the tortillas have been heated.
  4. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, Top with a generous portion of grated cheese. Roll up the tortilla to contain the filling inside and place seam side down in the baking dish. Repeat with the rest of the tortillas.
  5. Pour the remaining sauce over the top. End with a generous sprinkling of cheese.
  6. Cover the dish with foil and bake for 20 minutes, or until bubbly.
  7. Sprinkle chopped cilantro over the top and serve.