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!
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.
Tips for making this recipe
- Use Your Favorite Enchilada Sauce: You can choose between red or green enchilada sauce based on your preference. Both work well in this recipe, but if you have a favorite brand or homemade version, go ahead and use it.
- Customize with Proteins: If you don't have ground turkey on hand, feel free to substitute it with shredded chicken. For a vegetarian option, omit the meat altogether and increase the amount of black beans and corn.
- Add Heat to Taste: Adjust the spiciness of your meal by choosing mild or spicy salsa and green chiles. You can also add a pinch of red pepper flakes or hot sauce if you like it extra spicy.
- Tortilla Strips: To make your own tortilla strips, simply cut corn tortillas into thin strips and lightly toast them in a dry skillet until they become crispy. Alternatively, you can use store-bought tortilla strips or chips.
- Fresh Herbs: Garnish your skillet meal with fresh cilantro for a burst of fresh flavor. If you're not a fan of cilantro, try using chopped green onions or fresh parsley.
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See recipe card below for full ingredients list & recipe directions.
How to make 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!
Meal Prep and Storage
Make-Ahead: You can prepare the enchilada skillet mixture ahead of time. 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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a little extra enchilada sauce or salsa if needed to keep it moist.
What to serve with it
While ground turkey skillet recipes can be considered full meals, we like to supplement with extra veggies on the side. Here are a few ideas to complement this enchilada-inspired meal:
- Raw Vegetable Platter: Serve a plate of mixed raw veggies like carrot and celery sticks, jicama, and cherry tomatoes. They provide a refreshing contrast to the savory flavors of the skillet meal.
- Apple & Brussels Sprouts Slaw: A crunchy and tangy slaw made with apples and Brussels sprouts is a great choice for a side salad.
- Cauliflower Salad with Pepperoncini & Peppers: This simple salad with a zesty kick pairs well with the flavors of the enchilada skillet.
- Jicama & Carrot Slaw: A bright and citrusy slaw featuring jicama and carrots, tossed in a lime dressing, adds a refreshing element to your meal.
Frequently Asked Questions:
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.
hat 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.
Absolutely! Ground beef can be substituted in most ground turkey skillet meals. It will bring a slightly different flavor to the dish but will work just as well.
Other healthy one-pot meals
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Ground Turkey Enchilada Skillet Meal
- 1 pound extra lean ground turkey
- 1 teaspoon ground cumin divided
- 1 teaspoon dried oregano divided
- ½ teaspoon kosher salt divided
- ¼ teaspoon ground pepper
- 3 teaspoons olive oil divided
- ½ yellow onion chopped
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 ½ cups green enchilada sauce (I used medium spice)
- ¾ cup salsa
- 1 (4 oz.) can diced green chiles
- 1 (14 oz.) can black beans drained & rinsed
- ¾ cup fresh or frozen corn kernels
- ¾ cup cooked brown rice
- 4 corn tortillas cut into 1 ½-inch strips
- ¾ cup grated Pepper Jack cheese
- 3 tablespoons minced cilantro
- 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.
This post was originally published on January 20, 2020 and updated on October 10, 2023.
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