Green Chili Turkey & White Bean Enchiladas
- 1 tbsp. olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1/2 tsp. salt, plus more for taste
- 2 garlic cloves, minced
- 1 4-oz. can green chiles
- 1 lb. ground turkey
- 1 1/2 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. freshly ground black pepper
- 1/2 cup chicken broth
- 1 14.5-oz. can white beans, rinsed and drained
- 2 1/2 cups enchilada sauce
- 6 oz. shredded Monterrey jack cheese
- 8 whole wheat tortillas
- 2 tbsp. freshly chopped cilantro
Heat olive oil in large skillet over medium-high heat. Add in the onion and bell pepper, then season with salt and cook until translucent; about 5 minutes. Add in the garlic and green chiles; cooking for another 30 seconds.
Push the vegetables over to the side of the skillet or remove into a bowl and set aside while you cook the turkey in the pan. Breaking it apart as it browns and cooks through; about 6 minutes. Season with cumin, paprika, chili powder, garlic powder, and black pepper. Then toss the seasoned turkey with the cooked vegetables and add in the chicken broth.
Reduce the heat to low and add in the white beans, allowing them to warm through; 1-2 minutes. Add 1/2 cup of the enchilada sauce as well as 2 ounces of the grated cheese and mix one last time. Remove the mixture from the heat.
Pour 1/2 of a cup of the enchilada sauce on the bottom of a baking dish (I used 9x13-inch), and spread to coat the entire bottom of the dish. Place a large spoonful of the turkey mixture along the middle of a tortilla, roll up tightly, and place seem-side down into the baking dish. Repeat for as many tortillas will fit into your baking dish (I fit 7 total). Pour the remaining enchilada sauce on top to coat the tortillas completely, then top with the rest of the shredded cheese.
Bake on the middle rack in the oven for 30-35 minutes until the cheese is bubbly and slightly brown on the outsides. Remove form the heat, garnish with chopped cilantro and serve hot.