Do Share Recipe

Turkey Enchilada Skillet Recipe | Cheesy, Spicy & Easy

I recently made this turkey enchilada skillet Recipe, and I can honestly say it’s become a weeknight favorite in my house. The flavors are rich, comforting, and perfectly balanced without feeling heavy. What I love most is that it’s all cooked in one pan, which makes cleanup a breeze.

Every bite has the perfect blend of spicy, cheesy, and savory goodness. If you’re looking for a wholesome, quick meal, this recipe is a must-try. You can also enjoy similar comfort food with a Slow Cooker Honey Garlic Chicken Recipe for another easy weeknight dinner option.

Ingredients

Here’s what you’ll need to make this flavorful skillet. I’ve added tips so you get the best taste and texture.

1 lb ground turkey – lean or extra lean works, but lean adds a bit more moisture and flavor.
4 corn tortillas, cut into 1-inch slices – fresh corn tortillas are best; they hold up better than store-bought soft tortillas.
1 15-oz can black beans, rinsed – rinsing reduces excess sodium.
1 15-oz can red enchilada sauce – choose a flavorful, high-quality sauce for best results.
1 4-oz can diced green chiles – adds a subtle kick without overpowering.
1 red bell pepper, chopped – for sweetness and color.
3/4 cup frozen corn – avoid sweet corn to keep the dish balanced.
1/2 cup chopped white onion – adds depth and aroma when sautéed.
1/2 cup shredded Mexican blend cheese – fresh-grated cheese melts better than pre-shredded.
1 tbsp avocado oil – high smoke point makes it perfect for sautéing turkey.
1 tsp cumin – enhances the smoky, earthy flavors.
Salt and pepper to taste – simple seasoning because other ingredients pack flavor.

Optional Garnishes: cilantro, olives, queso fresco, avocado, sour cream

Note: several servings. You might also like an Easy Recipe for Stuffed Pepper Soup for another quick and hearty meal.

Variations

You can tweak this skillet to fit different diets or preferences:

Use dairy-free cheese to make it lactose-free.
Swap corn tortillas with whole wheat or low-carb tortillas for a healthier option.
Add extra veggies like zucchini or spinach for more nutrients.
Use fire-roasted enchilada sauce for a smoky, bold flavor.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Equipment You Need

Large skillet – for cooking all ingredients in one pan.
Wooden spoon or spatula – to stir ingredients without scratching the skillet.
Knife and cutting board – to chop vegetables and tortillas.
Can opener – for beans, chiles, and enchilada sauce.

How to Make Turkey Enchilada Skillet Recipe

Cook the Turkey

Heat avocado oil in a skillet, then add ground turkey with cumin, salt, and pepper. Cook until no longer pink, breaking it into crumbles. Remove and set aside.

Sauté Vegetables

Add onion and bell pepper to the skillet, sautéing until tender, about 3 minutes. This step brings out the sweetness and aroma of the vegetables.

Combine Ingredients

Return the cooked turkey to the skillet and add black beans, diced chiles, corn, and enchilada sauce. Bring to a boil, then reduce heat to low.

Add Tortillas and Cheese

Mix in tortilla slices and sprinkle shredded cheese on top. Let it melt over low heat for a gooey, cheesy finish.

Serve with Toppings

Spoon the skillet mixture into bowls and garnish with avocado, cilantro, queso fresco, or sour cream. Enjoy immediately.

Additional Tips for Making this Recipe Better

From my experience, these tweaks make the skillet even more delicious:

I like to slightly toast the tortillas before adding them for extra texture.
Using freshly grated cheese makes it melt smoother and taste fresher.
I sometimes add a pinch of smoked paprika for a smoky undertone.
Letting it sit for a minute before serving allows flavors to meld perfectly.

How to Serve Turkey Enchilada Skillet Recipe

Serve in shallow bowls for a cozy presentation. Garnish with vibrant green cilantro, creamy avocado slices, or crumbled queso fresco for color contrast. A dollop of sour cream adds a nice creamy touch and balances the spices.

Nutritional Information

Here’s a rough breakdown per serving:

Calories: 458 – a satisfying, filling portion.
Protein: 38g – high-protein meal to keep you full.
Carbohydrates: 44g – provides energy from beans, corn, and tortillas.
Fat: 11g – mainly from avocado oil and cheese for healthy fats.

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight before reheating.

Reheating

Reheat in a skillet over low heat, adding a splash of water or enchilada sauce if needed to keep it moist.

Why You’ll Love This Recipe

Here’s why this turkey enchilada skillet is a hit:

Quick and easy – ready in 20 minutes, perfect for weeknights.
One-pan meal – minimal cleanup, which I always appreciate.
Customizable – swap ingredients to suit dietary needs or preferences.
Flavorful – packed with cheesy, savory, and slightly spicy layers.
Family-friendly – even picky eaters usually love it!

This turkey enchilada skillet is a simple, hearty, and flavorful meal that I now make regularly. It’s versatile, nutritious, and perfect for busy nights. Give it a try, and it might just become your go-to comfort dinner too!

Ben Carraoli