Ingredients

• 3 cups cooked dark turkey meat, shredded
• 1/2 cup onion, finely diced
• 4–5 cloves garlic, minced
• 2–3 jalapeño peppers, finely chopped (optional)
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced (optional)
• 1 (14.5-ounce) can diced tomatoes (undrained)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1 (8-ounce) package cream cheese
• 1 tablespoon olive oil
• 3 cups enchilada sauce, divided
• 8–10 small flour tortillas (6–8 inches, warmed)
• 1 cup shredded cheddar cheese (or more if desired)
• 1 (15-ounce) can black beans, rinsed and drained (stir into the filling after cream cheese)
• Salsa, lettuce, chopped olives, diced tomatoes, chopped onions, or jalapeños

Instructions

1. Prepare the Filling: Preheat the oven to 350°F (175°C).

2. Heat a large skillet over medium heat and add the olive oil.

3. Sauté the onions for 2–3 minutes, then add the bell peppers, jalapeños (if using), and garlic. Cook until the onions are translucent.

4. Stir in the diced tomatoes, chili powder, cumin, salt, and pepper. Mix well.

5. Add the shredded turkey and 1 cup of enchilada sauce. Simmer until the mixture thickens slightly (not too juicy).

6. Stir in the cream cheese until fully incorporated. Cook for 2–3 more minutes, then remove from heat.

7. Assemble the Enchiladas: Spread 1 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.

8. Place about 1/4–1/3 cup of the turkey mixture onto each tortilla. Roll tightly and place seam-side down in the prepared baking dish.

9. Bake the Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas.

10. Sprinkle shredded cheese over the top.

11. Bake for 20–30 minutes, or until the cheese is melted and the sauce is bubbling at the edges.

12. Serve: Garnish with your favorite toppings and enjoy!