Description
A quick and flavorful Turkey Enchilada Skillet that combines seasoned ground turkey, vegetables, black beans, and corn tortillas simmered in red enchilada sauce and topped with melted cheese and fresh garnishes. This one-pan meal is perfect for a satisfying weeknight dinner, bringing all the classic enchilada flavors together without baking or complicated prep.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 1 red bell pepper, chopped
- 1/2 cup chopped white onion
- 3/4 cup frozen corn (NOT sweet corn)
- 1 15 oz can black beans, rinsed
- 1 4 oz can diced green chilis
Base and Sauce
- 4 corn tortillas, cut into 1 inch slices
- 1 15 oz can red enchilada sauce
Seasoning and Oil
- 1 tbsp avocado oil
- 1 tsp cumin
- Salt and pepper, to taste
Cheese and Garnishes
- 1/2 cup shredded Mexican blend cheese
- Cilantro, olives, queso fresco, avocado, sour cream (to taste for toppings)
Instructions
- Cook Ground Turkey: Heat avocado oil in a skillet over medium heat. Add the ground turkey along with cumin, salt, and pepper. Cook the turkey until it is browned and fully cooked through, breaking it up into small crumbles as it cooks. Once browned, remove the turkey from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add the chopped red bell pepper and white onion. Sauté them until they become tender and fragrant, about 4-5 minutes.
- Add Beans and Sauce: To the sautéed vegetables, add the rinsed black beans, diced green chilis, red enchilada sauce, frozen corn, and the cooked ground turkey. Stir well to combine all ingredients evenly.
- Simmer with Tortillas and Cheese: Bring the mixture to a boil, then reduce heat and let it simmer briefly. Stir in the tortilla slices and sprinkle the shredded Mexican blend cheese over the top. Cover the skillet and cook until the cheese melts and the tortillas soften, about 3-5 minutes.
- Serve and Garnish: Divide the enchilada skillet into bowls and add your favorite toppings such as fresh cilantro, sliced olives, crumbled queso fresco, diced avocado, and a dollop of sour cream. Serve immediately while hot.
Notes
- Use corn tortillas for authenticity and to keep the dish gluten-free.
- You can substitute ground turkey with ground chicken or beef depending on preference.
- The enchilada sauce can be adjusted in quantity and spiciness to taste.
- Frozen corn is recommended over sweet corn to maintain the traditional flavor balance.
- For a vegetarian version, omit turkey and increase beans and vegetables.
