I absolutely love those chaotic weeknights when I need something comforting but refuse to turn on the oven for an hour. That is exactly when I turn to this Turkey Enchilada Skillet Recipe because it delivers all the saucy, cheesy goodness of traditional enchiladas without the tedious rolling.
Standing over the stove, smelling the cumin and chili powder toast in the pan, makes me feel like a master chef with half the effort. It is honestly my go-to “lazy” meal that tastes like I spent all day cooking. For a heartier holiday twist, you can also enjoy a Christmas Turkey Recipe alongside this skillet.
Ingredients Section
Here is everything you need to gather before we start cooking this delicious one-pan wonder. I like to prep my veggies first so everything is ready to toss into the skillet when the heat is on. If you’re in the mood for a warming soup before dinner, a Cauliflower Sausage Kale Soup Recipe pairs beautifully with this enchilada skillet.
2 tablespoons olive oil РYou need a quality oil to saut̩ the meat and veggies without burning them.
1 pound ground turkey – I prefer using lean ground turkey as a lighter alternative to beef that soaks up spices well.
1/2 teaspoon salt – This enhances all the savory flavors in the dish and helps draw moisture out of the meat.
1/2 teaspoon black pepper – Freshly cracked pepper adds a nice background heat that complements the chili powder.
1 teaspoon cumin – This provides that distinct, earthy warmth that is essential for any Mexican-inspired dish.
1 teaspoon chili powder – You can adjust this amount based on how much of a kick you want in the final sauce.
1 teaspoon oregano – Dried oregano adds a subtle herbal note that balances the richness of the cheese and meat.
1/2 teaspoon coriander – This spice offers a light, citrusy undertone that brightens up the heavier flavors.
1/2 cup white onion, chopped – These provide a savory base and add a little sweetness once they soften in the pan.
1 jalape̱o, seeded and finely chopped РFresh jalape̱o gives a bright, crisp heat that cuts through the rich sauce.
1/2 red bell pepper chopped – I love using red peppers because they add a beautiful pop of color and natural sweetness.
1/2 green bell pepper chopped – The slightly bitter note of green peppers adds classic fajita-style flavor to the mix.
3/4 cup frozen corn – Frozen corn is perfect here because it keeps a nice snap and sweetness even after simmering.
1 15-ounce can black beans, rinsed – These add great texture and fiber, making the skillet feel much more filling.
1 15-ounce can red enchilada sauce – This is the liquid gold that ties everything together into a cohesive casserole.
1 4-ounce can diced green chilis – These mild chilis add a tangy depth of flavor without overwhelming the dish with spice.
4 corn tortillas, cut into 1-inch slices – Corn tortillas are traditional and hold up better in the sauce than flour ones do.
1/2 cup shredded Mexican-blend cheese – I recommend grating your own cheese if possible for the smoothest melt on top.
Note: This recipe yields approximately 6 generous servings perfect for a family dinner.
Variations
You can easily tweak this recipe to fit different dietary needs or simply to use up what you have in your pantry. It is incredibly forgiving and flexible.
Dairy-Free Option
If you need to avoid dairy, simply skip the cheese topping or use a high-quality vegan cheddar alternative. The dish is naturally creamy due to the thickening power of the corn tortillas and the rich enchilada sauce. You can also drizzle a cashew cream over the top right before serving to mimic the tang of sour cream.
Vegetarian Twist
To make this meat-free, swap the ground turkey for a plant-based ground meat substitute or double the beans. Adding pinto beans or lentils alongside the black beans creates a hearty texture that mimics the mouthfeel of meat. You could also bulk it up with chopped mushrooms or zucchini for extra veggies.
Spicy Kick
For those who love heat, leave the seeds in your jalapeño or add a dash of cayenne pepper to the spice mix. You could also swap the standard red enchilada sauce for a spicy green tomatillo sauce. Topping the finished dish with sliced serrano peppers adds a fresh, biting heat that chili heads will adore.
Low-Carb Adaptation
If you are watching your carbohydrate intake, you can omit the corn tortillas entirely or use a low-carb tortilla alternative. Increasing the amount of bell peppers and turkey will ensure the dish remains filling without the added starch. Serving it over cauliflower rice is another great way to keep it keto-friendly.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
Equipment You Need
Having the right tools makes this one-pan meal even easier to prepare and clean up.
- Large Heavy Skillet – A cast-iron or heavy-bottomed pan ensures even heat distribution and prevents burning.
- Chef’s Knife – You need a sharp knife for efficiently chopping the onions, peppers, and tortillas.
- Cutting Board – A sturdy surface is essential for prepping all your fresh vegetables safely.
- Wooden Spoon or Spatula – This helps you break up the ground turkey and scrape delicious bits from the pan bottom.
- Can Opener – Essential for opening your beans, enchilada sauce, and green chilis quickly.
- Measuring Spoons – Precision with spices like cumin and coriander ensures the flavor profile is balanced.
How to Make Turkey Enchilada Skillet Recipe
This method is all about building layers of flavor directly in the pan, starting with the meat and finishing with a cheesy melt.
Heat the Oil
Place your large skillet on the stove and set the burner to medium-high heat. Pour in one tablespoon of olive oil and let it shimmer slightly before adding ingredients. This ensures the meat sears nicely immediately upon contact.
Cook the Seasoned Turkey
Add the ground turkey to the hot pan along with the salt, pepper, cumin, chili powder, oregano, and coriander. Break the meat apart with your spoon and cook for about 8 minutes until the pink is gone. I like to let it get a little browned for extra texture.
Sauté the Vegetables
Remove the cooked turkey from the skillet and set it aside on a plate, then add the remaining tablespoon of oil. Toss in the chopped onions, jalapeño, and bell peppers, stirring them frequently in the hot fat. Cook these for about 5 minutes until they soften and start to caramelize.
Combine the Filling Ingredients
Return the cooked turkey to the pan and pour in the black beans, diced green chiles, enchilada sauce, and corn. Stir everything gently to ensure the sauce coats every piece of meat and vegetable evenly. This creates the saucy base for your skillet casserole.
Simmer the Mixture
Cover the skillet with a lid or foil and bring the liquid to a gentle simmer to meld the flavors together. Once simmering, remove the lid and let it cook uncovered for another 10 minutes. This step thickens the sauce slightly so it isn’t too runny.
Add Tortillas and Cheese
Stir the sliced corn tortilla strips directly into the bubbling mixture so they can absorb some of the flavorful sauce. Sprinkle the shredded cheese generously over the top and turn the heat down to low. Let it sit until the cheese is fully melted and bubbly.
Additional Tips for Making this Recipe Better
I have made this dish countless times, and I have learned a few tricks that take it from good to absolutely amazing.
- Toast your dry spices in the pan for 30 seconds before adding the meat to wake up their aromatic oils.
- If your tortillas are very fresh, toast them briefly in a dry pan before slicing so they hold their texture better.
- Use a block of cheese and grate it yourself because pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- I always let the skillet rest for about 5 minutes off the heat before serving to let the sauce set up.
- If the sauce reduces too much during the simmer, splash in a little chicken broth or water to loosen it up.
How to Serve Turkey Enchilada Skillet Recipe
When I serve this, I like to present the skillet right at the table for a rustic, family-style feel. It looks impressive with the melted cheese and colorful veggies bubbling away.
Garnish Generously
Fresh toppings are key to cutting through the richness of the enchilada sauce. I recommend a heavy hand with fresh chopped cilantro and diced ripe avocados. A dollop of cool sour cream or a scoop of guacamole adds a creamy contrast to the warm, spicy filling.
Side Dish Pairings
While this is a complete meal in a bowl, it pairs beautifully with a crisp green salad tossed in a lime vinaigrette. You could also serve it alongside Mexican red rice or seasoned quinoa if you need to stretch the meal further. For a fun crunch, serve extra tortilla chips on the side for scooping up the cheesy mixture.
Nutritional Information
Here is a quick overview of the nutrition facts for one serving of this turkey skillet.
- Calories: Approximately 320 calories per serving.
- Protein: Packed with about 25g of lean protein.
- Carbohydrates: Contains roughly 28g of carbs, mostly from fiber-rich beans and veggies.
- Fat: moderate fat content at around 12g, depending on cheese usage.
Make Ahead and Storage
This recipe is fantastic for meal prep because the flavors actually tend to get better after sitting for a day.
Storing in the Fridge
Allow the skillet mixture to cool completely before transferring it to an airtight glass container. It will stay fresh in the refrigerator for up to 3 to 4 days. The tortillas will soften more over time, making the leftovers taste almost like a dumpling casserole.
Freezing Instructions
You can freeze this dish, but I recommend doing so without the tortilla strips if possible, as they can get mushy. Freeze the meat and veggie mixture in a freezer-safe bag for up to 3 months. When ready to eat, thaw it, reheat in a pan, and stir in fresh tortilla strips then.
Reheating Tips
To reheat, place a portion in a microwave-safe bowl and heat for 2 minutes, stirring halfway through. Alternatively, warm it gently in a skillet over medium-low heat, adding a splash of water if dry. This revives the sauce texture and ensures the cheese melts beautifully again.
Why You’ll Love This Recipe
There are so many reasons this specific dish has become a regular part of my dinner rotation.
- It is incredibly fast: You can go from chopping board to dinner table in just 30 minutes.
- Minimal cleanup required: Using only one skillet means you aren’t left with a sink full of dirty pots.
- Hidden vegetables: It is packed with peppers, onions, and corn, making it great for picky eaters.
- Budget-friendly: Ground turkey and canned pantry staples make this an economical choice for families.
- Totally customizable: You can easily swap proteins, adjust spice levels, or change veggies to suit your taste.
Turkey Enchilada Skillet Recipe
Ingredients
Method
- Place your large skillet on the stove and set the burner to medium-high heat. Pour in one tablespoon of olive oil and let it shimmer slightly before adding ingredients. This ensures the meat sears nicely immediately upon contact.
- Add the ground turkey to the hot pan along with the salt, pepper, cumin, chili powder, oregano, and coriander. Break the meat apart with your spoon and cook for about 8 minutes until the pink is gone. I like to let it get a little browned for extra texture.
- Remove the cooked turkey from the skillet and set it aside on a plate, then add the remaining tablespoon of oil. Toss in the chopped onions, jalapeño, and bell peppers, stirring them frequently in the hot fat. Cook these for about 5 minutes until they soften and start to caramelize.
- Return the cooked turkey to the pan and pour in the black beans, diced green chiles, enchilada sauce, and corn. Stir everything gently to ensure the sauce coats every piece of meat and vegetable evenly. This creates the saucy base for your skillet casserole.
- Cover the skillet with a lid or foil and bring the liquid to a gentle simmer to meld the flavors together. Once simmering, remove the lid and let it cook uncovered for another 10 minutes. This step thickens the sauce slightly so it isn’t too runny.
- Stir the sliced corn tortilla strips directly into the bubbling mixture so they can absorb some of the flavorful sauce. Sprinkle the shredded cheese generously over the top and turn the heat down to low. Let it sit until the cheese is fully melted and bubbly.
Notes
- Toast your dry spices in the pan for 30 seconds before adding the meat to wake up their aromatic oils.
- If your tortillas are very fresh, toast them briefly in a dry pan before slicing so they hold their texture better.
- Use a block of cheese and grate it yourself because pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- I always let the skillet rest for about 5 minutes off the heat before serving to let the sauce set up.
- If the sauce reduces too much during the simmer, splash in a little chicken broth or water to loosen it up.
