Why I Love This Recipe

Whenever I’m craving enchiladas but don’t feel like rolling tortillas, this skillet is the answer. Everything cooks together in one pan, giving you all those bold, cheesy, comforting flavors with a fraction of the work. Finish it with your favorite toppings like avocado, cilantro, jalapeño, and sour cream, and you’ve got a dinner that’s easy enough for a weeknight but tastes like you spent a lot more time making it.

Enjoying The Leftovers

One skillet today means one less thing to cook tomorrow.

Storing

Store the enchilada skillet in an airtight container in the refrigerator for up to 4 days. Keep any fresh toppings separate and add them just before serving.

Reheating

Reheat in a skillet over medium heat or microwave until warmed through. Top with fresh avocado, cilantro, jalapeño, sour cream, and an extra sprinkle of cheese if desired.

A bowl of ground turkey, sweet potatoes, tomatoes, avocado, Jalapeno's, fresh cilantro with a drop of sour cream on top.
No ratings yet

Ground Turkey Enchilada Skillet

Skip the tortilla rolling and make this Ground Turkey Enchilada Skillet instead. It's a one-pan dinner packed with bold enchilada flavors that's perfect for busy weeknights.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 1 1/2 lbs ground turkey
  • 1 can black beans, drained and rinsed
  • 1 medium sweet potato, cubed
  • 1 small yellow onion, finely diced
  • 4 oz can hatch chilis
  • 1 , 15 oz jar of enchilada sauce
  • 2 cups cheddar jack cheese, shredded
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
Optional toppings
  • Freshly sliced jalapeño
  • Diced tomato
  • Sliced avocado
  • Chopped cilantro
  • Sour cream
US – M

Instructions

  • Preheat your oven to 400°F.
  • Heat a large oven-safe skillet over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it apart as it browns.
  • Once the turkey is browned, add the onion and seasonings to the skillet. Stir and cook for about 3 minutes, or until the onion begins to soften.
  • Add the black beans, Hatch chiles, sweet potato, and enchilada sauce. Stir until everything is well combined, then cover with a lid and simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
  • Remove the lid and continue simmering for another 2-3 minutes to allow the sauce to thicken slightly.
  • Sprinkle the shredded cheese evenly over the top and transfer the skillet to the oven. Bake for about 5 minutes, or until the cheese is melted. For a golden, bubbly top, broil on low for the last 1-2 minutes, watching closely.
  • Finish with sliced jalapeños, diced tomatoes, avocado, fresh cilantro, and a dollop of sour cream before serving.

Equipment

cast iron skillet
cheese grater
cutting board

Nutrition Per Serving

Calories: 402kcal | Carbohydrates: 27g | Protein: 42g | Fat: 14g | Fiber: 7g