Easy Turkey Enchilada Skillet

Easy Turkey Enchilada Skillet

If you love enchiladas from your favorite local Mexican restaurant, you’re about to fall deeply in love with this simple recipe. Full of incredible flavor, but none of the naughty stuff, this dish is perfection!

You can make this recipe in those frantic minutes before dinner, because it’s simple and fuss free. Just brown, sprinkle, cover for a simmer while you set the table, then serve! One dish delish and full of flavors everyone already loves!

Easy Turkey Enchilada Skillet Recipe

Easy Turkey Enchilada Skillet Recipe

Yields: 6 servings | Serving Size: 1/6th of recipe | Calories: 528 | Total Fat: 26 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 100 mg | Sodium: 235 mg | Carbohydrates: 47 g | Dietary Fiber: 13 g | Sugars: 6 g | Protein: 31 g | SmartPoints: 17

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground turkey or chicken
  • 1/2 purple onion, finely chopped
  • 1/2 teaspoon kosher or sea salt
  • 1 (15 ounce) can black beans, drained
  • 6 (6-inch) whole-grain flour tortillas, (optional white corn tortillas)
  • 1 (32 ounce) can crushed tomatoes
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic salt
  • 2 teaspoons onion powder
  • 1 tablespoon vinegar
  • 1 1/2 cups reduced-fat cheddar cheese
  • 1 jalapeno, finely sliced
  • 3 green onions, finely chopped
  • 1 avocado, diced
  • 1/2 cup tomatoes, finely diced
  • 1 lime, cut into wedges
  • 1/2 cup cilantro, chopped

Directions

In a medium skillet, heat olive oil over medium-high heat. Add ground turkey, onion, and salt. Brown until turkey is fully cooked. Add drained black beans and stir to mix. Spread the turkey mixture flat, then cover with tortillas.

In a small bowl, stir together crushed tomatoes, chili powder, cumin, garlic salt, onion powder, and vinegar. Pour over the tortillas.

Sprinkle with cheddar cheese, jalapenos (if desired) and green onions. Place cover on the skillet, turn the heat to medium-low, and cook until the cheese melts, about 10 minutes.

Remove cover, and sprinkle skillet with avocado, tomatoes, lime wedges, and cilantro.

To serve, slice into pizza-shaped pieces. Serve and enjoy!

http://skinnyms.com/easy-turkey-enchilada-skillet/

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9 Comments on "Easy Turkey Enchilada Skillet"

  1. barbara  October 29, 2014

    This sounds amazing – enchiladas without the 'fuss'.

    I have one question, do you think that this would freeze well???? – without the toppings of course.

    Reply
    • SkinnyMs  October 29, 2014

      Barbara, Yes this should freeze well without the toppings. Cool to room temperature before covering. Make sure the freezer container/baking dish has an airtight lid. This should freeze well for about 4 to 6 months.

      Reply
  2. fabulous_woman  November 21, 2014

    The Enchilada seems like very easy to prepare. The recipe looks very healthy. It should be very delicious with all these spices and ingredients. It's gonna be great for bringing variety to a menu or even for surprising friends. Can't wait to prepare it.

    Reply
  3. steph  March 10, 2015

    Can you use sliced zucchini or portobello mushrooms in place of the tortillas?

    Reply
    • SkinnyMs  March 11, 2015

      Steph, Great idea! You sure can!

      Reply
  4. Maureen  September 14, 2015

    Are the tortilla hard or soft? Am I putting 6 small tortilla wraps staggered over the mix or are they hard tortilla? There are too many options.

    Reply
  5. Janice  May 5, 2016

    This recipe is delicious we make it monthly. However was wondering how to freeze individual portions Should I individually wrap each tortilla with the turkey mix and cover with sauce and cheese, then add the toppings when ready to eat?

    Reply
    • Gale Compton  May 6, 2016

      Janice,

      Here’s my recommendation: cook the ground turkey, onion, and salt. Add drained beans and freeze mixture until ready to eat. Be sure to thaw in the fridge the night before serving.

      Here’s what’s left to do: add thawed precooked turkey and beans to a skillet, cover with tortillas.

      In a small bowl, stir together crushed tomatoes, chili powder, cumin, garlic salt, onion powder, and vinegar. Pour over the tortillas.

      Sprinkle with cheddar cheese, jalapenos (if desired) and green onions. Place cover on the skillet, turn the heat to medium-low, and cook until the cheese melts, about 10 minutes.

      Remove cover, and sprinkle skillet with avocado, tomatoes, lime wedges, and cilantro. To serve, slice into pizza-shaped pieces. You’re prep time is reduced by about 20 minutes. 🙂

      Reply

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