Easy Turkey Enchilada Skillet

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So good, you'll never believe these weren't made in your favorite Mexican restaurant.

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!

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Easy Turkey Enchilada Skillet

This enchilada skillet meal is a one-pot Mexican wonder with wholesome ingredients and lots of flavorful spices.
Yield 6 people
Serving Size
Course Dinner
Cuisine Mexican, Tex-Mex
Author SkinnyMs.

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
  • 15 ounces black beans can, drained
  • 6 whole-grain flour tortillas 6 inches, optional white corn tortillas
  • 32 ounces crushed tomatoes can
  • 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

Instructions

  • 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!

Nutrition Information

Calories: 528kcal | Carbohydrates: 47g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 235mg | Fiber: 13g | Sugar: 6g |
SmartPoints (Freestyle): 17
Keywords Kid-Friendly

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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11 Comments

  1. This sounds amazing – enchiladas without the 'fuss'.

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

    1. 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.

  2. 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.

  3. 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.

  4. 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?

    1. 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. 🙂

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