Photo of Turkey-bean enchiladas by WW

Turkey-bean enchiladas

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
A snap to put together, these easy enchiladas also help you use up any leftover turkey you might have on hand during the holidays. The meat, along with pinto beans and scallions, becomes the base of a delicious, savory filling that will be wrapped up in comforting soft, flour tortillas. Fit the tortillas snugly into a baking dish, and top with spicy, vinager-y enchilada sauce and shredded cheese for amazing flavor and texture. Slide the pan into the oven for a quick bake so that everything warms up, the cheese melts, and all the flavors come together.


uncooked scallion(s)

6 medium, white and light green parts chopped

cooked skinless light turkey meat

2 cup(s), cubed

canned pinto beans

15 oz, drained and rinsed

canned enchilada sauce

1 cup(s), or taco sauce, divided

fat free flour tortilla(s)

4 medium

shredded reduced-fat Mexican-style cheese

½ cup(s)


  1. Preheat oven to 350°F.
  2. Combine scallions, turkey, beans and 1/2 cup enchilada sauce.
  3. Fill each tortilla with 1/4 of turkey-bean mixture. Fold in sides and then top and bottom of tortilla to completely enclose filling. Place seam-side down in a 9 x 13-inch baking dish.
  4. Pour remaining 1/2 cup enchilada sauce over top of enchiladas and top with cheese. Cover pan and bake until heated through and cheese is hot and bubbly, 20 minutes.

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