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
Scale
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.
