If you’re craving a dish that brings bold flavors and comforting warmth to your dinner table, you’re going to fall head over heels for this Turkey Enchilada Skillet Recipe. It takes all the best parts of classic enchiladas and transforms them into a quick, one-pan meal that bursts with vibrant colors, tender turkey, and that irresistible cheesy goodness. Perfect for busy weeknights or casual gatherings, this recipe proves you don’t need to spend hours in the kitchen to enjoy a fiesta on your plate.
Ingredients You’ll Need
This Turkey Enchilada Skillet Recipe shines because of its simple, wholesome ingredients. Each element is thoughtfully chosen to create a harmonious balance of smoky, savory, and slightly spicy flavors while adding texture and visual appeal. Here’s what you’ll want to have on hand:
- 1 lb ground turkey: A lean protein that absorbs all the spices beautifully and keeps the dish light.
- 4 corn tortillas, cut into 1-inch slices: These add a satisfying bite and help soak up the delicious sauce.
- 1 15 oz can black beans, rinsed: Adds creaminess and fiber, making the skillet hearty and nutritious.
- 1 15 oz can red enchilada sauce: The star sauce that brings a smoky, tangy punch perfect for enchiladas.
- 1 4 oz can diced green chiles: Adds a subtle heat and brightness without overpowering the dish.
- 1 red bell pepper, chopped: Offers a sweet crunch and vibrant color to brighten every bite.
- 3/4 cup frozen corn (NOT sweet corn): Brings a pop of texture and mild natural sweetness.
- 1/2 cup chopped white onion: Builds depth of flavor and slightly sharp undertones.
- 1/2 cup shredded Mexican blend cheese: Melts perfectly to create that luscious, cheesy finish.
- 1 tbsp avocado oil: A neutral oil that helps cook the turkey without masking flavors.
- 1 tsp cumin: Adds earthiness and a warm, aromatic note that complements the turkey.
- To taste – cilantro, olives, queso fresco, avocado, sour cream: Optional garnishes that elevate the dish with fresh, creamy, and tangy touches.
How to Make Turkey Enchilada Skillet Recipe
Step 1: Cook the Ground Turkey
Start by heating the avocado oil in a large skillet over medium heat. Add the ground turkey along with the cumin, salt, and pepper to season. Cook, breaking the turkey into small crumbles, until it is fully browned and no longer pink. This step lays the foundation for the savory depth in your Turkey Enchilada Skillet Recipe.
Step 2: Sauté the Vegetables
In the same skillet, without cleaning it (so those turkey flavors stay put), toss in the chopped red bell pepper and white onion. Sauté them until they soften and release their aromas, about 4 to 5 minutes. This step adds great texture and a natural sweetness that balances the smoky enchilada sauce.
Step 3: Combine Beans, Chiles, Sauce, Corn, and Turkey
Next, add the black beans, diced green chiles, red enchilada sauce, and frozen corn to the skillet. Stir everything gently to combine. Return the cooked turkey to the pan and bring the mixture to a boil. Then reduce the heat and let everything simmer for about 5 minutes to marry the flavors beautifully.
Step 4: Simmer with Tortillas and Cheese
Once your savory mix is bubbling gently, toss in the sliced corn tortillas and sprinkle the shredded Mexican blend cheese evenly over the top. Cover the skillet with a lid to help the cheese melt and the tortillas soften, creating that signature enchilada skillet texture you’ll love.
Step 5: Serve and Enjoy
When the cheese is melted and gooey, your Turkey Enchilada Skillet Recipe is ready to be served hot. It’s the perfect time to add your favorite garnishes and watch everyone dig in.
How to Serve Turkey Enchilada Skillet Recipe
Garnishes
Fresh garnishes turn this dish from tasty to unforgettable. Bright cilantro adds herbal brightness, creamy slices of avocado bring richness, and crumbly queso fresco offers a mild salty contrast. Don’t forget a dollop of sour cream to cool down the spice and some sliced olives for a briny pop.
Side Dishes
This skillet honestly stands well on its own, but if you want to round it out, serve alongside a crisp green salad with citrus dressing or simple Mexican rice. Black beans or a side of refried beans also complement the textures and flavors beautifully.
Creative Ways to Present
For a festive occasion, serve the Turkey Enchilada Skillet Recipe in colorful individual cast-iron skillets or rustic ramekins. You could also layer it in a casserole dish and broil the top for a golden crust before serving. It’s as much fun to serve as it is to eat!
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
If you want to freeze a batch, place the cooled skillet contents in a freezer-safe container. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of water or broth if it seems dry to keep that saucy, melty consistency just right.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken will work just fine and keeps the dish light. Just make sure to cook it thoroughly and season well.
What if I don’t have red enchilada sauce?
You can substitute with a good quality salsa roja or make a quick sauce by blending tomato sauce with chili powder, garlic, and cumin. It won’t be exactly the same, but it will still taste fantastic!
Is this recipe gluten free?
Yes! Using corn tortillas ensures this Turkey Enchilada Skillet Recipe is gluten free, making it great for those with gluten sensitivities.
Can I make this vegetarian?
You can swap the turkey for extra beans, sautéed mushrooms, or even tofu cubes to keep it hearty and flavorful without meat.
What’s the best cheese to use?
A Mexican blend cheese works wonderfully for melt and flavor, but feel free to use cheddar, Monterey Jack, or a mix of both for a delicious twist.
Final Thoughts
This Turkey Enchilada Skillet Recipe is a shining example of flavor, convenience, and comfort all rolled into one happy skillet. Whether you’re new to cooking or a longtime fan of Mexican-inspired dishes, this recipe is a winner you’ll want to keep in your meal rotation. Give it a try and watch how it quickly becomes a favorite for you and everyone you share it with!
Print
Turkey Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Turkey Enchilada Skillet recipe is a quick and hearty one-pan meal perfect for weeknights. Ground turkey is cooked with cumin, then combined with sautéed vegetables, black beans, green chilis, and enchilada sauce, simmered together with tortilla slices and melted Mexican cheese. Topped with fresh garnishes like cilantro, olives, and avocado, this comforting skillet delivers all the classic enchilada flavors in less than 30 minutes.
Ingredients
Protein and Vegetables
- 1 lb ground turkey
- 1 red bell pepper, chopped
- 1/2 cup chopped white onion
- 3/4 cup frozen corn (NOT sweet corn)
- 1 15 oz can black beans, rinsed
- 1 4 oz can diced green chilis
Base and Seasoning
- 4 corn tortillas, cut into 1 inch slices
- 1 15 oz can red enchilada sauce
- 1 teaspoon cumin
- 1 tablespoon avocado oil
- Salt, to taste
- Black pepper, to taste
Cheese and Garnishes
- 1/2 cup shredded Mexican blend cheese
- Cilantro, for garnish
- Olives, for garnish
- Queso fresco, for garnish
- Avocado, for garnish
- Sour cream, for garnish
Instructions
- Cook Ground Turkey: Heat the avocado oil in a large skillet over medium heat. Add the ground turkey along with the cumin, salt, and pepper. Cook, breaking the meat into crumbles, until browned and cooked through. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped red bell pepper and white onion. Sauté until the vegetables are tender, about 4-5 minutes. This allows the vegetables to soften and develop flavor.
- Add Remaining Ingredients and Simmer: To the sautéed vegetables, add the rinsed black beans, diced green chilis, red enchilada sauce, frozen corn, and the cooked ground turkey. Stir to combine and bring the mixture to a gentle boil.
- Simmer with Tortillas and Cheese: Add the sliced corn tortillas to the skillet and stir them in. Reduce heat to a simmer and sprinkle the shredded Mexican blend cheese over the top. Cover the skillet and cook until the cheese melts and the tortillas soften, about 3-5 minutes.
- Serve and Garnish: Spoon the enchilada skillet mixture into bowls and top with fresh garnishes such as chopped cilantro, olives, crumbled queso fresco, slices of avocado, and a dollop of sour cream for added flavor and creaminess. Serve immediately.
Notes
- Use corn tortillas rather than flour tortillas to maintain authentic enchilada flavor and texture.
- If you prefer a spicier dish, add some chopped jalapeños or a dash of hot sauce.
- Substitute frozen corn with fresh corn if available for a sweeter taste.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a lower-fat option, reduce the cheese amount or use a low-fat cheese blend.
