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Turkey Enchilada Skillet Recipe
Ash Tyrrell

Turkey Enchilada Skillet Recipe

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 skillet recipe because it delivers all the saucy, cheesy goodness of traditional enchiladas without the tedious rolling.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil - You need a quality oil to sauté 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 jalapeño seeded and finely chopped - Fresh jalapeño 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.