Turkey & Bean Enchiladas

March/April 1994

Your rating: None Average: 4.3 (8 votes)

A lively salsa made from fresh or canned tomatillos tops this simple casserole. You can substitute tomatoes for tomatillos, but they don't have the same tangy bite.

"Husband gave this dish high praise. Nice flavor with just enough bite even though I only used two jalapenos. Will definitely fix this dish again. "
Turkey & Bean Enchiladas

Makes: 4 servings

Active Time:

Total Time:


Tomatillo Salsa

  • 1/2 pound fresh tomatillos, (about 9), papery husks removed, coarsely chopped, or one 18-ounce can, drained and coarsely chopped
  • 1 small onion, coarsely chopped
  • 1 clove garlic, peeled and halved
  • 1 jalapeno pepper, seeded and quartered
  • 2 tablespoons chopped fresh cilantro
  • Salt & freshly ground pepper, to taste


  • 1/2 pound ground turkey
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons canola oil
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 2-3 jalapeno peppers, seeded and finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 15-ounce can pinto beans, rinsed
  • 2/3 cup reduced-sodium chicken broth
  • 1/2 pound fresh tomatillos, (about 9), papery husks removed, finely chopped, or one 18-oz. can, drained and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 8 corn tortillas
  • 1/2 cup grated sharp cheddar cheese
  • 1 cup prepared tomato salsa, (optional)
  • 1/2 cup reduced-fat sour cream, (optional)


  1. To make tomatillo salsa: Combine tomatillos, onion, garlic and jalapeno in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper.
  2. To make enchiladas: Preheat oven to 450°F. Coat an 8-by-11-inch baking dish with nonstick cooking spray. Place turkey in a large nonstick skillet over medium-high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander. Wipe out the pan with paper towels.
  3. Add oil to the pan and heat over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapenos, cumin, chili powder, oregano, and cinnamon; cook, stirring, for 2 to 3 minutes more. Mash beans coarsely and add to the pan, along with broth, tomatillos and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.
  4. To assemble enchiladas: Soften a tortilla by heating it directly on a stovetop burner for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey-and-bean filling down the center of the softened tortilla. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through, about 10 minutes. Serve with tomato salsa and sour cream, if desired.


Per serving: 448 calories; 15 g fat (4 g sat, 2 g mono); 48 mg cholesterol; 58 g carbohydrates; 26 g protein; 14 g fiber; 431 mg sodium; 902 mg potassium.

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 3 vegetable, 2 lean meat, 1/2 high-fat meat, 1/2 fat

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Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Preparation/ Technique
March/April 1994
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