This one-pot Ground Turkey Enchilada Skillet Meal got rave reviews all around from my family. This will be a regular at our dinner table, for sure! 375 calories and 6 Weight Watchers SP
This Ground Turkey Skillet Enchilada Meal is one of those meals that I can make at a moment’s notice because it’s rare that I don’t have the ingredients in the fridge and pantry. In fact, my family loved this meal so much that I’m sure to have everything on hand at all times. Enchilada sauce, salsa, diced green chiles, ground turkey, tortillas and black beans (plus a few other staples). Zippy flavors and a breeze to put together.
And if there’s no ground turkey in the fridge? I substitute it with shredded chicken or leave out the meat entirely and double up on the black beans and corn for a vegetarian version.
There is no shortage of one pot recipes here on Cookin’ Canuck because they always make dinnertime easier – from cooking to clean-up. I often pull from my list of 9 One-Pot Chicken Recipes, or turn to this one-pot orzo with shrimp or a vegetarian skillet meal.
How to make an enchilada skillet meal:
Making this one pot meal couldn’t be easier! A bit of sautéing and about 10 minutes of simmering is all it takes.
Once the ground turkey is browned, sauté the aromatics with the spices. Onions, garlic and red bell pepper with cumin, oregano and salt.
Next, add all of the sauce ingredients – diced green chiles (liquid included), enchilada sauce and salsa. For the enchilada sauce, either go with homemade versions or use your favorite store-bought brand (I used the DePalmas green enchilada sauce – medium spice).
Stir in the black beans and corn, return the browned ground turkey to the pan, and let the whole mixture simmer for about 10 minutes until the sauce thickens slightly. Stir in the corn tortilla strips, cover with grated cheese and garnish with cilantro. Ready to serve!
Can this one pot enchilada skillet be made ahead of time?
Absolutely! Follow the recipe directions below through step 4. Transfer the mixture to a bowl, allow it to cool, cover and refrigerate. When you’re ready to serve it, heat the mixture in a large skillet set over medium heat. Stir in the tortilla strips, then top with the grated cheese and cilantro.
Can I use red enchilada sauce instead?
Either red or green enchilada sauce will work. I happen to prefer the taste of green enchilada sauce, but feel free to use red sauce if that’s your preference.
Is this recipe gluten free?
That depends. All of the boxes are checked – corn tortillas and rice are both gluten free ingredients. However, you want to be vigilant about the enchilada sauce if you are making this for someone who eats a gluten free diet. Some enchilada sauces include a wheat ingredient either in the spice mixture or as a thickener. Check labels carefully or stick with a homemade version to be safe.
Other healthy one pot meals:
One Pot Chicken, Quinoa, Mushroom & Spinach Recipe {Cookin’ Canuck}
One Pot Italian Chicken & Quinoa {Cookin’ Canuck}
Healthy One Pot Cauliflower Curry {Dietitian Debbie Dishes}
Healthy & Easy Chicken Marsala {Girl & the Kitchen}
Ground Turkey Enchilada Skillet Meal
Ingredients
- 1 pound extra lean ground turkey
- 1 teaspoon ground cumin divided
- 1 teaspoon dried oregano divided
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon ground pepper
- 3 teaspoons olive oil divided
- 1/2 yellow onion chopped
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 1/2 cups green enchilada sauce (I used medium spice)
- 3/4 cup salsa
- 1 (4 oz.) can diced green chiles
- 1 (14 oz.) can black beans drained & rinsed
- 3/4 cup fresh or frozen corn kernels
- 3/4 cup cooked brown rice
- 4 corn tortillas cut into 1 1/2-inch strips
- 3/4 cup grated Pepper Jack cheese
- 3 tablespoons minced cilantro
Instructions
- Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon salt and pepper and cook, breaking up with a wooden spoon, until browned. Transfer to a bowl.
- Reduce the heat to medium and add 2 teaspoons olive oil to the skillet. Add the onion and cook, stirring occasionally, until the onion is tender and starting to brown, 3 to 4 minutes.
- Add the remaining 1 teaspoon olive oil and stir in the red bell pepper. Cook for 1 minute. Stir in the garlic, remaining ½ teaspoon cumin, remaining ½ teaspoon oregano and ¼ teaspoon salt. Cook for 1 minute.
- Add the enchilada sauce, salsa, green chiles, black beans, corn, rice and cook ground turkey to the skillet. Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
- Stir in the corn tortillas, then sprinkle the cheese over the mixture. Cover the skillet for a minute to allow the cheese to melt.
- Garnish with cilantro. Serve.
Video
Notes
Nutrition
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Aanhetstrandvanoostende says
I tried this recipe, it was delicious. Thanks for sharing.
Linda says
This was a huge hit in our house. Tons of flavor and very healthy!
Dara says
That’s so great to hear, Linda! Thank you for letting me know.
karin says
I made this last night and it was DELICIOUS!! I added some mushrooms that needed to be used.
I topped it with avocados, salsa and a dollop of sour cream! had some again and for lunch and shared the rest with my friends!
I’m enjoying your recipes, thanks so much!
Dara says
That’s so great to hear, Karin! Thank you for commenting.
Heidi @foodiecrush says
Loved it Dara! We had to add a dollop or 3 of sour cream tot he top—it’s my man Jeff’s signature 😉 xoxoxo
Carolyn says
We loved it.i did not have corn tortillas i used white corn tortillas chips. Additionally, I did not have black bean so I used dark red k7dney beans. we added a dollop of sour cream. It makes a lot which is a help during COVID 19 quarantine.
Michelle says
This looks great, but I’m questioning whether the ingredients list is accurate. It calls for 3/4 cup cooked brown rice. This doesn’t seem right. I assume you’re supposed to add 3/4 cup uncooked rice. Is that correct?
Dara says
Hi Michelle, “3/4 cooked brown rice” is actually correct. If you were to add uncooked brown rice, you would need far more liquid and a longer cooking time, so I definitely don’t suggest doing that. 🙂 I often have leftover brown rice in my fridge and this is a perfect dish to toss it into. Leftover quinoa or farro would work, too.