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Turkey Enchilada Skillet Recipe
Ben Carraoli

Turkey Enchilada Skillet Recipe

I recently made this turkey enchilada skillet, 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.
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Prep Time 5 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Mix in tortilla slices and sprinkle shredded cheese on top. Let it melt over low heat for a gooey, cheesy finish.
  5. Spoon the skillet mixture into bowls and garnish with avocado, cilantro, queso fresco, or sour cream. Enjoy immediately.

Notes

  • 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.