Healthy Turkey Black Bean Enchiladas with Greek Yogurt

Prep: 20 minCook: 20 minmediumTex-Mex
Healthy Turkey Black Bean Enchiladas with Greek Yogurt

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.

Gluten-FreeNut-Free

Ingredients

  • 12 ounces cooked boneless turkey breast, chopped
    chicken breast1:1protein

    same protein content

  • 1 can (13.5 ounces) black beans, rinsed, drained
  • 8 ounces plain Greek yogurt, nonfat
    sour cream1:1dairy comfort

    richer but higher fat

    Full guide →
  • 1 teaspoon coriander
  • ¼ cup fresh cilantro, chopped(optional)
  • 1 ½ cup shredded lite Mexican cheese blend
    cheddar1:1flavor

    milder taste

  • 10 small corn tortillas
    flour tortillas1:1gluten

    loses gluten-free status

    Full guide →
  • 6 large brown rice tortillas(optional)
  • 1 can (10 ounce) enchilada sauce
  • 1 cup medium or mild salsa
  • salt(optional)
  • pepper(optional)

Instructions

  1. 1

    Preheat oven to 400 degrees

  2. 2

    Mix together turkey, black beans, yogurt and coriander or cilantro in a large bowl

  3. 3

    Add 1 cup shredded cheese to the mixture

  4. 4

    Warm five tortillas at a time on a damp paper towel in the microwave for 30-60 seconds to soften

  5. 5

    Add 1/3 cup turkey bean mixture on each tortilla and roll up tight

  6. 6

    Place seam side down in a 9 by 13 baking dish sprayed with nonstick cooking spray

  7. 7

    Mix together enchilada sauce and salsa in a small bowl

  8. 8

    Pour sauce mixture over the enchiladas

  9. 9

    Sprinkle remaining 1/2 cup shredded cheese over the top

  10. 10

    Bake for 20 minutes until cheese is melted

Tips

Tip 1

Warm tortillas in batches to prevent them from drying out and cracking when rolling.

Tip 2

Let enchiladas rest 5 minutes after baking for easier serving and to allow sauce to thicken.

Tip 3

Use rotisserie turkey for convenience or substitute leftover turkey from holidays.

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered container

Make Ahead

Assemble enchiladas up to 1 day ahead, cover and refrigerate, add 5 minutes to baking time

Serve With

Serve hot with additional salsa, sour cream, or fresh cilantro

See pairing guide →

Common Mistakes

Watch

Don't skip warming tortillas to avoid cracking when rolling

Watch

Don't overfill tortillas to prevent bursting during baking

Substitutions

Dairy-Free Swaps

Greek yogurt→
sour cream1:1dairy comfort

richer but higher fat

Full guide →

Gluten-Free Swaps

corn tortillas→
flour tortillas1:1gluten

loses gluten-free status

Full guide →

General Alternatives

turkey→
chicken breast1:1protein

same protein content

Full guide →
Mexican cheese→
cheddar1:1flavor

milder taste

Full guide →
Find more substitutions →

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.