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Ground Turkey Enchilada Skillet - A Fast, Flavor-Packed Weeknight Dinner

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

Ingredients
  

  • 1 pound ground turkey (93% lean works well)
  • 1 tablespoon olive oil (if needed)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced (optional but recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (no need to thaw)
  • 1 (10-ounce) can red enchilada sauce (mild, medium, or hot)
  • 1/2 cup low-sodium chicken broth or water
  • 6 small corn tortillas, cut into strips (or 2 cups lightly crushed tortilla chips)
  • 1 1/2 cups shredded Mexican blend or cheddar cheese
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream or Greek yogurt, diced avocado, sliced jalapeños, green onions

Method
 

  1. Preheat and prep: Place a large skillet over medium-high heat. Dice the onion and bell pepper, mince the garlic, and cut tortillas into strips.
  2. Brown the turkey: Add the ground turkey to the hot skillet. If your pan is dry, add olive oil first. Cook, breaking it up with a spatula, until no longer pink and lightly browned, about 5–7 minutes.
  3. Soften the veggies: Add the onion and bell pepper. Cook 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Season it up: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the turkey and veggies, toasting the spices for 30–60 seconds.
  5. Add the sauce: Pour in the enchilada sauce and broth. Stir well, scraping up any browned bits from the bottom of the pan.
  6. Stir in beans and corn: Add black beans and frozen corn. Bring to a gentle simmer and cook for 3 minutes to heat through.
  7. Fold in tortillas: Add tortilla strips and stir to coat. Cook 2–3 minutes until they soften slightly but still hold some texture. If using chips, fold them in gently right before adding cheese to keep some crunch.
  8. Add cheese: Sprinkle cheese over the top. Reduce heat to medium-low, cover, and let the cheese melt, about 2 minutes. If you don’t have a lid, just keep it on low until melty.
  9. Finish and serve: Squeeze a little lime over the skillet. Top with cilantro and any optional toppings. Taste and adjust salt and lime as needed. Serve hot.