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+ servings

Turkey Taco Bean Enchiladas

These enchiladas can be made ahead and frozen, or baked the same day.

Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 enchiladas
Calories 526 kcal



  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 pack low sodium taco seasoning
  • 6 whole grain tortillas burrito size
  • 1 1/2 cups vegetarian refried beans
  • 3/4 cup organic salsa
  • 1 8 ounce pack Frontera Taco Skillet Sauce
  • 1 8 ounce pack Frontera Red Chile Enchilada Sauce
  • 6 ounces organic sharp cheddar cheese shredded


  • 1 avocado chopped
  • 2 scallions chopped
  • 1 jalapeño peppers sliced
  • 1 medium tomato chopped


  1. Heat olive oil in a large skillet. Add ground turkey and brown. Add taco seasoning and cook until liquid is evaporated. Set aside.

    Place a tortilla on a cutting board or other flat surface. Spread 1/4 cup refried beans on tortilla. Top with 1/2 cup turkey taco meat and 2 tablespoons salsa. Roll tortilla up. Repeat with remaining tortillas and filling. Place in an ovenproof baking dish. Pour Frontera Taco Skillet Sauce and Red Chile Enchilada Sauce on top of enchiladas. Sprinkle with cheese unless you're planning on freezing the enchiladas.

To Freeze for Later

  1. Place enchiladas in a baking dish that is suitable to go directly from the freezer to the oven (I used an Emile Henry ceramic pan). Cover tightly with plastic wrap, then with aluminum foil.

    Freeze until ready to serve.

    When ready to serve, preheat oven to 375 degrees. Remove plastic wrap cover, sprinkle with cheese, and recover baking pan with aluminum foil. Bake for 30 minutes. Remove aluminum foil and continue to bake for another 20-25 minutes until hot and bubbly.

    Sprinkle with chopped tomatoes, scallions, jalapeño peppers and tomatoes.

To Serve Same Day

  1. Preheat oven to 400 degrees. Bake enchiladas for 20-25 minutes until hot and bubbly.

    Sprinkle with chopped tomatoes, scallions, jalapeño peppers and tomatoes.

Recipe Notes

This can serve 6-8 people. To serve 8, cut into squares lasagna style.

Nutrition Facts
Turkey Taco Bean Enchiladas
Amount Per Serving
Calories 526
* Percent Daily Values are based on a 2000 calorie diet.