Go Back

Ground Turkey Enchilada Skillet - A Weeknight One-Pan Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey (1 to 1.25 pounds, 93% lean works well)
  • Yellow onion (1 medium, diced)
  • Garlic (3 cloves, minced)
  • Bell pepper (1, any color, diced)
  • Black beans (1 can, drained and rinsed)
  • Corn (1 cup frozen or 1 can drained)
  • Enchilada sauce (2 cups red; store-bought or homemade)
  • Diced green chiles (1 small can, optional but tasty)
  • Chili powder (1 tablespoon)
  • Ground cumin (1 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Salt and black pepper
  • Corn tortillas (6–8, cut into bite-size strips)
  • Shredded cheese (1 to 1.5 cups; Mexican blend, Monterey Jack, or cheddar)
  • Olive oil or neutral cooking oil
  • Fresh cilantro (for garnish)
  • Lime (1, cut into wedges)
  • Optional toppings: sliced scallions, diced avocado, sour cream or Greek yogurt, jalapeño, hot sauce

Method
 

  1. Prep the tortillas. Stack and slice the corn tortillas into short strips. Set aside. This helps them fold into the sauce evenly.
  2. Warm the pan. Heat a large skillet over medium-high heat. Add a drizzle of oil.
  3. Brown the turkey. Add ground turkey with a pinch of salt and pepper. Cook, breaking it up with a spatula, until no longer pink and lightly browned, about 5–7 minutes.
  4. Add aromatics. Stir in diced onion, bell pepper, and a bit more oil if the pan looks dry. Cook until the onions soften, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
  5. Season it up. Sprinkle in chili powder, cumin, and smoked paprika. Stir to coat the turkey and veggies. Let the spices toast for 30–60 seconds to bloom their flavor.
  6. Build the sauce. Pour in enchilada sauce and the green chiles (if using). Stir in black beans and corn. Bring to a gentle simmer.
  7. Add tortillas. Stir in the tortilla strips, making sure they’re coated and submerged. Simmer 3–5 minutes, stirring occasionally, until the tortillas soften and the mixture thickens slightly.
  8. Cheesy finish. Reduce heat to low. Sprinkle cheese over the top, cover the skillet, and cook 2–3 minutes until melted and gooey.
  9. Taste and adjust. Add salt and pepper as needed. If it’s too thick, splash in a little water or broth. If you want more heat, add hot sauce or a pinch of cayenne.
  10. Garnish and serve. Top with chopped cilantro and any extras you like. Serve straight from the skillet with lime wedges on the side.