step 1

Preheat oven to 400 degrees.

step 2

Place a large skillet over medium heat and add olive oil. Add the ground turkey and season with salt and black pepper. Cook turkey until it’s brown. 

step 3

Once turkey is browned, add black beans, diced green chiles, diced tomatoes, garlic, white onion, cilantro, cumin, chili powder, and garlic powder. Stir everything together well and simmer on low for 20 minutes, covered. 

step 4

Remove lid and simmer for an additional 5-10 minutes to reduce the liquid in the pan. 

step 5

Spray a 13×9 inch baking dish with cooking spray. Add 1/4 cup enchilada sauce to the bottom of the baking dish and spread evenly. 

step 6

Warm corn tortillas in the microwave before assembling (makes them easier to roll). Place a few tortillas (5 max) on a plate and cover with a damp paper towel. Microwave in 30 second increments until they are warmed through. Repeat in batches until all of your tortillas are warm. Keep wrapped in a dish towel until you are ready to assemble. 

step 7

Take a tortilla and fill with 1/2 cup turkey mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in baking dish. 

step 8

Repeat with each tortilla and place tightly next to each other. Top with remaining enchilada sauce and cheese. Cover with aluminum foil and bake for 20-25 minutes. 

step 9

Once enchiladas are done, top with sour cream, cilantro, avocado slices, and hot sauce, if desired.