Ground Turkey Enchilada Bake
Ground turkey, pinto beans, and tortilla strips baked in green enchilada sauce with a Monterey Jack cheese topping.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4 servings
Instructions
Heat the oven
Heat the oven to 400°F.
Prepare the filling
Finely dice the onion. Drain and rinse the pinto beans. Squeeze 1 tablespoon lime juice and cut the serving limes into wedges. Chop enough cilantro to measure ¼ cup, plus more for serving. Cut the corn tortillas into ¼-inch strips, then measure 1 cup. Shred enough Monterey Jack cheese to measure 1 cup.
Brown the turkey
Heat the avocado oil in a large Dutch oven over medium-high heat. Add the turkey and onion. Cook, breaking up the turkey with a spoon, until no longer pink and the turkey reaches 165°F, about 7 minutes. Drain any excess fat and return the turkey and onion to the Dutch oven.
Cook the spices
Reduce the heat to medium. Stir in the cumin, garlic powder, chili powder, kosher salt, black pepper, and green chiles. Cook, stirring, until fragrant, about 2 minutes.
Assemble the bake
Add the enchilada sauce, pinto beans, chicken broth, 1 tablespoon lime juice, and ¼ cup chopped cilantro. Gently toss to combine. Add the tortilla strips and gently toss again. Spread the filling into an even layer and sprinkle the 1 cup Monterey Jack cheese over the top.
Bake the filling
Bake uncovered until the cheese is golden brown, about 15 minutes. While it bakes, shred the cabbage with a knife, slice the avocado, and thinly slice the jalapeño.
Rest and serve
Remove the Dutch oven from the oven and let rest for 5 minutes to let the sauce settle and thicken slightly. Spoon into shallow bowls. Top with the cabbage, avocado, jalapeño, and additional cilantro, and serve with lime wedges.