30 Minute Turkey Enchilada Skillet

If you’re looking for a new easy dinner idea, make this 30 minute turkey enchilada skillet! It’s packed with 40 grams of protein per serving, made all in the same pan, and so delicious!

I love one pan meals. They’re so convenient and cleanup is just that much faster. The only exception is if you wanna make the homemade enchilada sauce (which I definitely recommend) but it only takes 30 seconds to wash the extra saucepan, and SO worth it. Of course, canned enchilada sauce works just as well – I really like the Old El Paso brand.

But seriously, you guys are going to love this one. Here’s everything you need to know to make it!

What You’ll Need

• White onion
• Red bell pepper: Yellow or orange works too.
• Taco seasoning: I use my homemade taco seasoning. Can sub 1/2 taco seasoning packet.
• Ground turkey: I prefer 99% lean for the most protein.
• Black beans: 15 oz can.
• Rotel: I use mild – use original if you like a bit more spice.
• Diced green chiles: Love the La Victoria brand.
• Reduced fat cream cheese: The Philadelphia one has better texture than the value brand and will smooth out a lot easier.
• Non fat plain greek yogurt
• Enchilada sauce: Homemade or canned both work!
• Extra thin corn tortillas: I like these Mission ones.
• Cheese: Any cheese you love. I use Colby and Monterey Jack.

How To Make It

1. Make the enchilada sauce (if applicable): If you are making homemade enchilada sauce, do this first so it can simmer while you make everything else. Click the link here to take you to the recipe. It only takes a few extra minutes and is so delicious. If you’re using canned sauce, skip this step.
2. Cook the veggies: Set a large deep skillet on medium high heat, spray with cooking spray, and add the onion and pepper, along with a little taco seasoning. Cook until veggies have softened (about 5 minutes).
3. Add the ground turkey: Add the ground turkey plus some more taco seasoning and pinch of salt. Cook, breaking apart into small pieces (I always use a meat chopper), until fully cooked (about another 5 minutes).
4. Add canned things, dairy, and sauce: Drain and rinse the black beans, and drain the Rotel. Add the black beans, Rotel, green chiles, cream cheese, greek yogurt, and enchilada sauce to the turkey and veggies, stirring everything together until fully combined.
5. Tortillas: Chop the corn tortillas into strips and stir them into the skillet. It doesn’t really matter what size, just cut them however you prefer. Sometimes I have to use my fingers to spread them apart if there are two or three stuck together so they all get coated in the sauce.
6. Final touches: Lastly, add the shredded cheese and cover with a lid so everything gets nice and melty. Serve immediately with any other toppings you love!

Toppings I Like

• Cilantro
• Limes
• Avocado
• Sour cream
• Pickled onions
• Lettuce

To Store

Once cooled, transfer to an airtight container and store in the fridge up to 4 days. I just reheat in the microwave in 30 second increments till it’s as warm as I like.

Similar Recipes

• Easy turkey and sweet potato taco skillet
• High protein chicken enchilada stuffed peppers
• Easy crockpot creamy chicken enchilada soup
• One pan lower-carb taco rice

As always, be sure to leave a rating and review down below if you try this 30 minute turkey enchilada skillet! ♡ And don’t forget to tag me on IG so I can see what you’re cooking up! Enjoy. xx

30 Minute Turkey Enchilada Skillet

4.58 from 7 votes

An easy, healthy and high protein dinner that's made all in the same pan.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 5

Calories: 414kcal

Equipment

• Large pan

Ingredients

• 1 small white onion (200 g) chopped
• 1 large red bell pepper (170 g) chopped
• 1 tbsp taco seasoning divided, *see notes
• 1 lb 99% lean ground turkey (16 oz)
• 1 15oz can black beans rinsed and drained
• 1 10oz can Rotel drained
• 1 4oz can diced green chiles
• 2 oz reduced fat cream cheese (56 g)
• 1/2 cup non fat plain greek yogurt (113 g)
• 1 batch homemade enchilada sauce or canned, *see notes
• 5 extra thin corn tortillas
• 3 oz colby jack cheese (84 g) shredded
• cilantro, limes, avocado, lettuce, sour cream optional, for topping

Instructions

• Set a large deep skillet on medium high heat. Spray with cooking spray and add chopped onion, pepper, and 1/2 tbsp taco seasoning. Cook until veggies have softened – about 5 minutes.
• Add ground turkey to the onion and pepper, along with the other 1/2 tbsp taco seasoning and a pinch of salt to taste. Cook turkey, breaking apart into small pieces, until fully cooked – about another 5 minutes.
• Add black beans, Rotel, green chiles, cream cheese, greek yogurt, and enchilada sauce, stirring everything together until fully combined. Cut the tortillas into strips and stir in, making sure each piece gets coated in the sauce.
• Top with shredded cheese and cover with a lid to melt. Add cilantro, limes, any other toppings you love and enjoy!

Notes

• Homemade enchilada sauce: This sauce is so easy and takes this dish to the next level. Only takes an extra 5 minutes to get it cooking before making the rest so it’s ready to use. Can sub a 10oz can red enchilada sauce.
• Taco seasoning: I use a quick homemade taco seasoning recipe. Can sub 1/2 taco seasoning packet.

Nutrition

Serving: 336g | Calories: 414kcal | Carbohydrates: 37.3g | Protein: 40g | Fat: 12.4g | Fiber: 10.9g

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