Healthy Turkey Black Bean Enchiladas with Greek Yogurt
- Prep
- 20 min
- Cook
- 20 min
- Level
- medium
- Cuisine
- Tex-Mex
A lighter twist on classic enchiladas featuring lean turkey breast, protein-rich black beans, and tangy Greek yogurt instead of heavy cream cheese. The corn tortillas keep this dish gluten-free while maintaining authentic Mexican flavors. Perfect for weeknight dinners when you want comfort food without the guilt, these enchiladas satisfy the whole family while sneaking in extra protein. The combination of enchilada sauce and salsa creates a flavorful coating that keeps the filling moist during baking.
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Method
10 steps- 1
Preheat oven to 400 degrees
- 2
Mix together turkey, black beans, yogurt and coriander or cilantro in a large bowl
- 3
Add 1 cup shredded cheese to the mixture
- 4
Warm five tortillas at a time on a damp paper towel in the microwave for 30-60 seconds to soften
- 5
Add 1/3 cup turkey bean mixture on each tortilla and roll up tight
- 6
Place seam side down in a 9 by 13 baking dish sprayed with nonstick cooking spray
- 7
Mix together enchilada sauce and salsa in a small bowl
- 8
Pour sauce mixture over the enchiladas
- 9
Sprinkle remaining 1/2 cup shredded cheese over the top
- 10
Bake for 20 minutes until cheese is melted
Tips
Warm tortillas in batches to prevent them from drying out and cracking when rolling.
Let enchiladas rest 5 minutes after baking for easier serving and to allow sauce to thicken.
Use rotisserie turkey for convenience or substitute leftover turkey from holidays.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble enchiladas up to 1 day ahead, cover and refrigerate, add 5 minutes to baking time
Serve hot with additional salsa, sour cream, or fresh cilantro
Common Mistakes
Don't skip warming tortillas to avoid cracking when rolling
Don't overfill tortillas to prevent bursting during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these enchiladas?
Yes, freeze assembled unbaked enchiladas up to 3 months. Thaw overnight in refrigerator before baking as directed.
What if I don't have enchilada sauce?
Mix 2 tablespoons chili powder with 1 cup chicken broth and 1 tablespoon tomato paste for a simple substitute.
Can I make these dairy-free?
Replace Greek yogurt with mashed avocado and use dairy-free cheese or nutritional yeast for a vegan version.