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Turkey and Black Bean Enchiladas

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This easy enchilada recipe is so filling & delicious! Whole wheat flour tortillas filled with ground turkey, black beans and spices, then smothered with a homemade enchilada sauce.

Turkey and Black Bean Enchiladas

Turkey and Black Bean Enchiladas

For the enchilada lover out there, these enchiladas are great tasting, high in fiber and very filling! One filled me up with a salad, my husband with a bigger appetite filled up on two. Top them with a little fat free sour cream, scallions or cilantro on top. Look for half point tortillas that are whole wheat and low carb such as Tumaro’s, La Tortilla Factory or Trader Joe’s. If you like this recipe you may also want to try one of my favorites, Chicken Enchiladas.

Turkey and Black Bean Enchiladas

Turkey and Black Bean Enchiladas

Turkey and Black Bean Enchiladas

4.95 from 17 votes
Course: Dinner
Cuisine: Mexican
Yield: 8 servings
Serving Size: 1 enchilada


  • 1 lb extra lean ground turkey
  • 15.5 can black beans, drained
  • 4.5 oz can chopped green chiles
  • 14.5 oz can diced tomatoes
  • 2 cloves garlic
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1-2 tsp cumin
  • 1/8 tsp chili powder
  • salt
  • 8 6-inch low carb whole wheat flour tortillas (La Tortilla Factory)
  • 1 cup reduced fat shredded Mexican cheese, I used Weight Watchers
  • nonstick cooking spray

For the Enchilada Sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chiles in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat free chicken broth
  • kosher salt and fresh pepper to taste


  • In a medium saucepan, spray cooking spray and sauté garlic.
  • Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
  • Bring to a boil.
  • Reduce the heat to low and simmer for 5-10 minutes.
  • Set aside until ready to use.
  • In a large skillet brown the turkey and season with salt.
  • When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder.
  • Mix well and simmer on low, covered for 20 minutes.
  • Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
  • Preheat oven to 400 degrees.
  • Spray a 13 by 9-inch glass baking dish with non-stick spray.
  • Put 1/2 cup turkey mixture into each tortilla and roll it.
  • Place on baking dish seam side down.
  • Top with enchilada sauce and cheese.
  • Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
  • Top with low fat sour cream, cilantro or scallions if you wish. (Extra points)

Last Step:

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Makes 8 enchiladas.


Serving: 1 enchilada, Calories: 278.7 kcal, Carbohydrates: 35.6 g, Protein: 27 g, Fat: 8.7 g, Fiber: 15.1 g


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175 comments on “Turkey and Black Bean Enchiladas”

  1. Delicious! So much flavor without all of the salt of pre-made taco spice mix. Used reduced carb tortillas and no one noticed the difference. Not a single enchilada left. Yum!

  2. Absolutely loved this! I did omit diced tomatoes because I didn’t have them and it still turned out great! Definitely making it again and going in the rotation.

  3. I’ve made this as instructed and it’s delicious, but I wanted to share a couple changes I made due to what I had in stock that were also delicious! For SURE, make the sauce! I already had some on hand, but here’s what I subbed for the enchiladas: no beans, so I upped the meat amount. Subbed 96% beef for turkey. Subbed a cup of jarred salsa and a diced, fresh jalapeno for the cans of diced tomatoes and chilis. This recipe is very versatile, so don’t be afraid to use what you have!

  4. How much of each Enchilada Sauce ingredient is needed to make 12 enchiladas using 12-8″ corn tortillas?

  5. Have had this recipe on regular rotation for over 5 years. I always make double batch and freeze. Absolutely love it.

  6. The best enchiladas I ever made!!! Thank you for sharing your recipe! I doubled it so we will have leftover. I put some enchilada sauce on the baking dish before putting the enchiladas. Used medium cheddar cheese because that’s what I have on hand. I will be making this again and again and again!

  7. 1. Is this freezer friendly? I would like to assemble, freeze, thaw and cook as directed.
    2. Anyone use queso fresco or cojita in place of pre shredded mexican cheese?
    Thank you!

  8. Excellent. We loved it. Just curious though how you calculated the smart points? I only am getting 3 points per enchilada. Thank you!

  9. I made this exactly as directed except not with low fat cheese. It came out perfectly. The sauce had very good flavor and the enchilada filling was delicious! Thank you Gina!

  10. I am trying to make this now but should have read the recipe first! I peeled the potatoes before placing them in the oven to roast. Will they still be ok to use?

  11. How many calories should the wrap be? I have Tumaro low carb I believe 60 calories? Just wondering why the calories were worked in the recipe. 

  12. I wasn’t planning on making the homemade enchilada sauce…just buy it canned. However my Yummly app added all the ingredients without me realizing to my shopping list. So I reluctantly made it and so GLAD about the mistake. This sauce was delicious and really added depth to the dish. I will never buy a can of enchilada sauce again. I used 2 tablespoons of chipotle peppers and it gave it a good kick to it but not enough to scare off my 11 year old. This was enjoyed by the whole family with complaints to the chef on the side. I ended up with extra filling even after filling up 8 tortillas with 1/2 cup of filling. So I froze the extra and will make an enchilada boat with it or add cabbage for a low carb bowl for lunch. Thank you for all the wonderful Mexican recipes. Living in SoCal we require/crave Mexican food weekly and I love having the low point options. My craving has been so satisfied that I haven’t even gone to our regular Mexican restaurant in over 60 days even for my weekly splurge meals-amazing!

  13. I made these for dinner tonight. I was looking for a recipe to include ground turkey – I have overdosed on chicken! This was great! Turkey by it’self is rather bland, but add in those Mexican seasoning and – ole’!! A wonderful change up to the meal plan! Another hit Gina!

  14. I have made this recipe at least 5 times with no additions/edits and it always turns out amazing! Like previous comments have mentioned, blending the adobe chiles and freezing the leftovers has been really helpful at reducing waste. The first thing my boyfriend said when he tasted these was that the enchiladas taste like they’re from a restaurant! I attribute that to the incredible sauce. I am going to make these for a dinner party tomorrow and am going to try using shredded chicken this time.

  15. Of all your enchilada recipes (and yes, I’ve e made them all) this is my 18 yr old son’s favorite. He asks me to make extra sauce which he uses to dip nacho chips in instead of salsa (he doesn’t like chunky tomatos).

  16. Pingback: Weekly Meal Plan

  17. Another winner! I found some low carb high fiber tortillas and the family loved it! One thing great about all of these recipes is that you can adjust ingredients or add whatever is in the fridge. I was glad I tasted the can of the chipolatas in adobe sauce, a little hot for me but I adjusted the amount and turned out great.

  18. I couldn’t find canned green chilli where I am (Australia). I added a chopped green chilli (without seeds) and then 1/2 cup of chicken stock to make up for the fact that there was no liquid with the chili.

    It’s in its final 5 mins of cooking and I can’t stop taste-testing… so I’ll say it worked!!!!

  19. This recipe is awesome! I made it tonight and my husbands only comment was that I didn’t make enough (Even though I made 5, which was definitely more than enough lol) so delicious. I used “let’s skip the sandwich” multi grain wraps and it was perfect. I’m not one to leave comments but had to for this one. Thank you!

  20. Made this tonight and they are outstanding!! The homemade enchilada sauce is delicious and so easy, I’ll never buy canned again. The stuffing is super yummy and the combo with the sauce is the perfect blend of flavors. Also one enchilada with a side salad was very filling. Definitely going on our dinner rotation. Thanks for an awesome recipe, 5++ stars! 

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  22. I just made this for my family last night. It was delicious! Due to time constraints, I took the filling and made quesadillas using the enchilada sauce as a dipping sauce. This was so yummy and making quesadillas instead of baking enchiladas cut down the cooking time! We will definitely make these again. My six year old LOVED these. Thanks Gina, we love your recipes!

  23. I am making these again but last time I made Mexican Rice and beans and want to find better and healthier side options. Any suggestions?

    I love your recipes and so does my family! You are my go to for healthy tasty food!

  24. Avatar photo
    Leslie Rauscher

    So….while I'm a bit late to the party…i finally made these tonight….and they were DELISH! And 'endorsed'with a resounding 'these are really good you must make them again' too! So so happy. 🙂

  25. Gina – I keep coming back to your recipes again and again, these enchiladas were delicious. And I cheated and use canned enchilada sauce. Please keep up the good work.

  26. Made this for dinner and it was the best enchiladas I have ever had! Mexican rice as a side. The wife also thought they were excellent. Gina, I am afraid my wife may start to get jealous as I am always saying "it is a Skinnytaste recipe"! Thanks.

  27. Omg. These enchiladas are insanely good. I think flavorful is an understatement!!! This recipe is in my top 5 skinnytaste, without question. Me and my boyfriend are trying to lose weight, and this recipe makes it easy! Amazing! Thank you so much

  28. Gina, you always offer the opportunity to make homemade enchilada sauce, but this was my first time doing it. It was so much better than the canned stuff that I'm sorry I haven't done it every time. Love the enchiladas!

  29. I have been making these for several years now and love them every time I make them. These are a restaurant quality dish! Thanks for the blog, Gina

  30. Avatar photo
    Lisa Pulieris

    A tip to cut back on the spice but keep the flavor of the chipotles is to open the peppers and scrape out the seeds and ribs before chopping them up 🙂

  31. I made these last night and my husband actually stopped eating and kissed me. I forgot the green chilies and made my own chipotle in adobo…but other than that…wow. Excellent recipe, thank you!

  32. Avatar photo

    This recipe was absolutely amazing. As a Triathlete trying to lose weight while training, this had a beautiful combination of fats, carbs, protein, fiber…and of course YUM!!! Thank you so much!! My new favorite!!

  33. I was looking for a recipe using ground turkey, and came across this one. I made it for dinner tonight, and everyone said to "Save the recipe!". I will be returning to this site often. Thank you!

  34. Avatar photo
    Jenny Harrison

    I added a few diced zucchini too and if I make them again, I'll add a bit of frozen corn. They were so good!! I like the suggestion someone made about draining the tomatoes. I'd do that next time too. I love this site. I'm making the majority of my meals from it the last few weeks.

  35. Cooking in my crockpot and smelling good! I layered rather than rolled, 1/3 sauce on bottom, corn tortillas, 1/2 meat/bean mixture, 1/3 cheese, 1/3 sauce, corn tortillas, 1/3 cheese, remainder of meat mixture, top with sauce and remaining cheese. I am cooking on high for 2 – 4 hours (will keep an eye on them since I am experimenting) Can't wait to try! Thank you Gina for such tasty ways to eat healthy!

  36. Hi – I am hoping to freeze these to have at a later date. How would you recommend freezing them?

    Thank you!

  37. I had never made enchilidas before now. I am pregnant and saw this recipe and HAD to have them so I bought the ingredients the same day and made them for dinner. Not only were they easy, they were AWESOME! I didn't change a thing except I used corn tortillas instead of flour (just my preference) and my husband took one bite and said they were better than the ones you get from the restaurant. Even better the next day! Thank you for the great recipes Gina!

  38. Avatar photo
    Ashley Kinne

    My boyfriend and I LOVE these!!! I use super lean ground beef instead since he is not a fan of ground turkey. I also make his in tortillas but I put mine in a hollowed out zucchini boat for a lower carb option…so yummy!!!!

  39. Again – another fantastic and flavorful recipe! I used 1T of the chipotles and was a little concerned that the sauce was too hot when I tried it separately – but on the enchiladas it was perfect. Great flavor all around – definitely did not taste like a low-fat dinner!

  40. I just made these, and they were very good! To save time, I think that you could make the sauce while the turkey started simmering. Thanks much!

  41. I am still hoping I can make them tasty however the directions are a mess. The first piece is for the enchilada sauce, no mention of the garlic in those directions and those are chipotle chiles not green chiles. Love the site though.

  42. These enchiladas were amazing!! By far my husbands favorite enchiladas from your collection since they aren't as spicy and he loved the red sauce. I followed the directions exactly but it made enough filling for an extra 4 enchiladas, so I made 12 enchiladas instead of 8. That's ok since we will enjoy them for leftovers without hesitation! But maybe instead of using the 6 inch tortillas next time I will use the burrito size instead so we don't have as many. We enjoyed these with your Cilantro Lime Rice and some homemade salsa. Delicious!!!

  43. a tip I learned from Rachael Ray about the chipotle in adobo.(her tip was to processor and put in a ziploc and break a piece when needed) I dump the whole can in a mini food processor and pulse it down to a paste. then take a cookie sheet lined with foil and drop tablespoon of the paste. pop in freezer to harden up. then I wrap each tbs worth in saran wrap just so it is easier to pull out the amount I need when needed. Before I learned this tip I can't tell you how many half used cans I threw away.

    1. Another tip –
      I transferred mine from the can to a jar (an old jar I had from some pickles, which I washed) – they’ve remained in the fridge totally fine for about 3 months. Since then I’ve made about 4 batches of enchilada sauce plus some other recipes that call for the chiles, and the can/jar is almost finished. Yum!

  44. Just made this great meal today for my family. Always looking for great low fat receipes to make. My husband and I started weight watchers one the 1st. This was like eating resturant food.. I will make again… I bought the chipotle chiles in adobe sauce in a can. It was in the ile where you would find taco stuff. It is a chiile pepper soaking in read adobo sauce. buy the small can you do not need much and you will need to dice the peppers when you pull them out of the can..

  45. 1-2 tbsp chipotle chiles in adobo sauce

    I cannot click on the link for the adobo sauce. Can anyone share what this is?


    1. Chipotles in a small can, like this –

  46. We made these tonight for dinner with friends and they were a huge hit!!! Followed recipe exactly and I am so glad I did! Thanks so much for all of your wonderful recipes!

  47. I could not find chipotle chili powder for the sauce, what should I substitute with? Also for the chipotle chilies in adobo am I just using the sauce or cutting up chilis? Making tomorrow can't wait to try!

  48. Another awesome recipe! Left out the cumin and chipotle chiles, but they were still delish. I actually goofed and added the green chiles to the enchilada sauce — no big deal, fortunately!

  49. Avatar photo
    Ashton Jersey

    These are freaking awesome, I love your site, I cook from it regularly. But man my boyfriend and I love these! We live in Arizona, with a ton of Mexican food available and we both decided that these are the best ever! keep up the good work!

  50. Have made these twice now and so so good. Because it is just my husband and I, I make the whole recipe and freeze the left overs. I reheated them from frozen and they were just as fabulous!! Thanks so much!

  51. Thank you Gina! I LOVE LOVE LOVE Skinnytaste! You've made it easy for me to expand my family's palates while trimming their diets! I've made these enchiladas 4 times… it's a favorite in my house. I am now expecting a baby in 2 weeks and am trying to get some meals pre-cooked and frozen. What is your recommendation for this recipe? And do you have a freezing "rule of thumb"? Thanks so much!!!

  52. I made the Santa Fe Stuffed Bell Peppers last night (which were amazing!!) and had leftovers of the filling, so I am making the enchilada sauce and using the left over filling!! 🙂

  53. I made these tonight for dinner. I altered the recipe slightly, removing the chiles and putting in diced red bell pepper, plus some cumin. They were fantastic and a major hit in my house.

  54. Avatar photo
    packet queen

    Gina, this is my very favorite meal on your site. Id like to double and freeze next time I make it. Would you just assemble and freeze it instead of putting it in the oven or cook it then put in freezer?? Please let me know how you'd go about it!!

  55. Has anyone had any success with freezing this and cooking it later? I haven't done a whole lot of freezer meals and am looking for some good ones.

  56. Gina, How many points in the wrap? I would like to have this over salad to save points.
    Love your recipes. Everyone is a hit!

  57. Had these last night for dinner. Took the leftover filling I had and put it over some brown rice for lunch today 🙂

  58. Holy yumminess!! These are so good. The sauce totally makes this recipe. I will never buy caned enchilada sauce again after this. My husband wants to eat them again tomorrow night and we NEVER eat leftovers in our house!

  59. Does anyone know if they freeze well?? These would be great to individual freeze and reheat for quick lunches!!

  60. Avatar photo

    I have made these several times with ground chicken and LOVE them! I half the recipe and use the other half of the filling for salad the next day. MMM!

  61. These turkey and black bean enchiladas are SO delicious. And filling, too. I couldn't finish one, but my husband inhaled two, no problem. I cheated and used canned enchilada sauce, only because I didn't have much time to make the homemade sauce. The thing I like best about the recipe is you can make the turkey filling ahead of time. Thanks for sharing this recipe, Gina. It's outstanding!

  62. Thank you once again for another GREAT recipe! Even though my family is not on WW I am so it is very nice and convenient to be able to cook mouth watering meals that don't taste like cardboard and the whole family can enjoy together. They don't even relize they are eating healthy! So Thank you, thank you, thank you!

  63. We loved these! And I love your website. We've tried 3 recipes so far and my husband and I both gave them two thumbs up. Seriously, great recipes. Thank you!

  64. I absolutely LOVE your website! It's all delicious food with a healthy twist. I have reccommended it to everyone I know! Am going to make these enchiladas tonight…very excited for them!

  65. I made this as a caserole! (didn't have the time to roll each one, as I have only 40 minutes to feed my family of 6) It was AMAZING!!!

  66. I am making these for the second time tonight but with shrimp. Such a great recipe! So flavorful 🙂 Thank you!!

  67. These were delicious. I used corn tortillas, because that's what we had in the house, but otherwise followed the recipe exactly. We all enjoyed it, and will definitely make this again. Thanks!

  68. Made this tonight for my husband and I and it was wonderful. It is full of flavor, I would have never thought it was healthy recipe if I didn't make it myself. My husband doesn't like beans but he ate them up inside these enchiladas. Thank you for posting!

  69. I followed the recipe exactly and my husband loved it! Will be making these again. Great job Gina…I love your recipes!

  70. Question – if making to take to work as individual lunch servings, would it work to roll and freeze each tortilla and then freeze the sauce as in small individual containers. Take one of each to work with a small amount of cheese, and microwave? That is my idea but wanted to know your thought on this option.

  71. making these tomorrow and couldn't find anything in the spice section that said chipotle chili powder…all i found was ground chipotle peppers. is that the same thing? these look sooo yummy!

  72. I made this last & it came out great! I didn't make my own sauce & used Fire roasted enchilada sauce by kroger. The sauce was really good ( surprisngly), next time I will make my own! Thanks for the great recipes!!!!

  73. Avatar photo
    Gina @ Skinnytaste

    I have a Misto, you add your own oil. I love it, you should buy one! Oil lasts me forever because I use such small amounts in my cooking.

  74. Gina-

    I have a question about the cooking spray used in the recipe. Are you using just straight up "Pam" type spray or are you using an olive oil spritzer? I can't seem to get things to cook very well in just Pam, so I usually end up adding a small amount of oil and that seems to do the trick. I have thought about checking in to one of those olive oil spritzer things (I think it measures just a small amount and then you spray that). I just noticed that you use the non-stick spray alot so you must have success with just that!

  75. Another wonderful dinner. I used ground chicken breast that I have started to grind myself. I can get a pound for a buck fifty to two bucks cheaper than buying it ground. How may I ask did you get them to look so pretty… mine weren't so much… 🙂

  76. Love your recipes Gina!!! I made these tonight but instead of turkey I used Smart Ground veggie protein crumbles and used veggie broth in place of chicken broth and my hubby didn't even notice there wasn't any meat. It was delish!!! Thanks for all of your recipes! I cook a couple times a week from your stuff.

  77. Made this tonight and they were absolutely amazing! My mouth was still watering when I took the first bite. Wowzers!

  78. Avatar photo
    Life with the Lebedas

    I made this and it's fantastic!! LOVE it!! Even both of my toddlers ate it which isn't normal. Thanks for sharing! 🙂

  79. I made this tonight & they were a HUGE hit with me, my husband & our 12 year old son. My 12 year old even said "I am going to be so sad when I am full" LOL Thanks, Gina!

  80. I made this last night. I didn't have onion or cilantro and it was still delicious!! Great idea for for using in stuff peppers. My next dinner will be Skinny Chicken Parmesan. Oohhh how much I love your site!!!

  81. Avatar photo
    Gina @ Skinnytaste

    You can make the filling the night before. But I would put them together right before baking or they may get mushy.

    1. Agreed. I made them the day before and just kept in my fridge, then I baked the next day…this was aweful. Soggy and no sauce.

  82. HI I was just wondering if you could make this up the night before and pop in oven next night to cook?


  83. I can't believe how delicious these are! And filling! I had planned to eat two but after just one I was so full that I had no room for the second one. Gina, I am so thankful for your blog. All your recipes are great! Do you know approximately how many points per serving these are on the new WW PointPlus plan? Thanks!

  84. Gina, can you please post the points plus for this recipe? Thanks, it looks great and I can't wait to make it!

  85. I love these enchiladas! I'm making them right now for dinner, and I've made them in the past. I probably didn't notice before, but you list chicken broth in the ingredients and then don't have in the description. Is it needed?

  86. Avatar photo
    Gina @ Skinnytaste

    @Caryn- The stuffing is also great as stuffed peppers if you use large bell peppers cut lengthwise. You could also top them with cheese and enchilada sauce for a low carb, lower point option.

  87. I started to make these today for the first time…my plan was to prep everything while the kids were napping, so all I had to do was throw them in the oven before dinner. Well, while I was making the insides, I was so impressed with the look and smell that I decided not to make enchiladas. I made cilantro, lime, jalapeno rice and topped it with the "stuffing" and it was delicious!! The kids loved it too!!

  88. I made these last night and they were awesome! The hubs loved them and we are having them for leftovers tonight! THANK YOU for your wonderful recipes and helping me stay on track with WW! xoxo

  89. Gina, I made this for dinner tonight and it was amazing. You would never know it was WW friendly. Way better than the highly fattening enchiladas that my mom made that I loved as a child! Even my kids ate it and it was a bit spicy (I omitted subbed regular chili powder and chiles for the chipotle)!

  90. made this last night. was short on time and used store bought enchilada sauce and my family LOVED it. They are so filling!

  91. Avatar photo
    Gina @ Skinnytaste

    Thanks for noticing I didn't put chile powder in the ingredients. It's really to taste as everyone has a different tolerance for heat. Great idea with the yogurt, I'll have to try that sometime.

    It's challenging getting turkey to taste good but very doable!!

    You guys are going to love my green chicken enchiladas I made last night. Hopefully I'll have time to post tonight. Creamy and delicious!

  92. AMAZING recipe! I made these last week for my family and they loved them. Such great flavor!!! They tasted even better the next day when we ate them for lunch and re-heated them. I'm going to try the chicken ones tomorrow!!! I'm soooo happy I found this blog. It is so hard to find turkey recipes that are flavorful and tasty! Gina you are very talented, thank you for sharing!

  93. I made two baking dishes of these last night and they were a hit. I used one pound of ground ostrich for one of the dishes and it tastes somewhat similar to beef. The other dish I used turkey that I ground in my food processor from turkey cutlets. Please note that fat free Greek yogurt is a great substitute for low fat sour cream and a touch of that on top of the baked enchiladas is great.

    Gina, you don't mention chili powder as an ingredient in the meat/bean mixture, but you mention chili powder in the instructions. How much should be included? I added 2 teaspoons to each batch and that worked well. This is a great recipe. Thanks

  94. This recipe is wonderful. I'm so glad that I found this site. Thanks Gina for making WW really enjoyable.

  95. Made these enchiladas for dinner last week and loved them! Used corn instead of flour tortillas but otherwise followed recipe to the letter. It made a lot of filling so used leftover for tacos for lunch the next day. Thanks for the recipe, will definitely make this again!

  96. Avatar photo
    Caras by Mabani

    i made these last nite -omg they were soooooo good!! i'm not a fan at all of mexican food since it is so heavy for me -but these were great!! i added a bit of honey to cut a bit of the heat LOL it was too spicy for me but it really did highlight the sauce not sure how much points i added there though -my mexican hub absolutely loved them even my picky eaters ate them ;p <3 your site!

  97. I just made this dish. It was DELISH!! I enjoyed it very much and was full with just one. I'm looking forward to having one for lunch tomorrow!

  98. @Jen, glad you liked it!! You should try the chicken enchiladas next! So good!! I hope your husband comes home soon!

    @Amy- my daughter's very picky so I understand!

  99. This was incredible! I posted some modifications to the recipe on my own blog along with the modified nutritional info since we're all picky eaters in my house, but everyone loved it! I ate 4 hours ago and am still full. My toddlers asked for seconds (which never happens). Great recipe!!!

  100. A friend introduced me to your site and I'm so glad she did! I love your recipes and I haven't even tried them yet except for tonight. I made the Turkey and Black Bean Enchiladas and WOW!! They are now my favorite. My husband is currently serving over in Iraq and I can't wait to make these for him when he returns. Thanks for the great recipes and keep them coming!:)

  101. This was a hit with my family! It was good the first night and GREAT the second night. I did cut down on the chipotle chili's since I am a wimp but it worked out!

  102. Oh these look oh so good. But…I don't like spicy food. How can I make these with a sauce that isn't too spicy? Even some canned sauces are too spicy for me. Yes, I'm wimpy I know, but I'd love to make these, but I want to enjoy them. Any words of wisdom?


  103. Avatar photo
    Danica's Daily

    I have been on such a Mexican food kick, I DEFINITELY need to make these – they look so flavorful and saucy 🙂

  104. Tried these tonight, they are fantastic. I think I'd try corn tortillas next time, but they were really good as-is.

  105. I made your chicken enchiladas a couple of weeks ago and my family loved them. Will be trying this new one very shortly. Thanks!

  106. Allergic to tomatoes, not fun!! You could probably make it without, and top with a green chile sauce instead.

  107. Oh I want to try this!! I wish my husband was not allergic to tomatoes….
    Any suggestions on what I could substitute?
    Maybe I will just have to make them for myself & eat them all week for lunch 🙂

  108. The points are listed at the top near the calories and serving size.

    6" Corn tortillas average 1 point but check your labels. Jana says she uses corn tortillas .6 points. She didn't mention which brand.

  109. Look fantastic! I am sorry because I am new to this…but where are the points listed for this recipe?

  110. Gina, you never disappoint. This looks great! I'm running to the grocery at lunch time to buy the ingredients. Thanks!!

  111. Avatar photo
    Teresa @ Grammy Girlfriend

    Thrilled to find your blog…am adding you to my sidebar….This is such a fun party and I have met some of the greatest bloggers… I am amazed at all the different and creative blogs. Stop by for a visit…just leave a comment on any of the last few posts on either blog and you are eligible for the GRAND PRIZE $100 GIFT BASKET! I am going to draw Friday night…..

  112. My husband absolutely loved your chicken enchiladas. We prefer corn tortillas (0.6 points, 41 cal, 0.5g fat, 1.2g fiber) for our enchiladas and they come out great. Can't wait to try this.

    1. Smith's brand corn tortillas are 2 for 1 point plus. 2 have 52 cals, 10 carbs, 1 fiber, 2 protein, 0 fat. I live in Utah, not sure how far a radius the Smith's grocery chain extends but thought this might help some.

      Thanks for the awesome site, Gina! You make it easy to eat healthy with a family, especially with kids who love fast and easy food! You totally rock!