The BEST Ground Turkey Enchilada Skillet

Want to enjoy enchiladas without the tedious tortilla rolling? Look no further than this Ground Turkey Enchilada Skillet! It’s a quick and easy, one-pan meal loaded with protein, fiber and hidden veggies, all while tasting just like enchiladas. You’ll savor each bite of this smoky, cheesy deliciousness!

The time has finally come! I’ve been making this recipe for over a year now and it really deserved a permanent home on the blog. This Ground Turkey Enchilada Skillet has been an absolute fan-favorite over on social media, going viral nearly every time I post it.

I’ve seen so many re-makes and it makes my heart happy! I understand the hype…it’s my go-to meal when I need something easy and healthy yet so flavorful and delicious.

Whether you’ve been making this weekly ever since I first posted it, or this is your first time stumbling upon it, I promise you’re in for a treat! It’s just one of those dishes that you will genuinely CRAVE.

And if you end up loving it, you should try my other variation – this Green Chile Chicken Enchilada Skillet. It’s pretty much the same but with ground chicken, salsa verde and white beans instead!

Why You’ll Love this Ground Turkey Enchilada Skillet

• It’s always a crowd pleaser amongst adults and kids alike!
• It’s easy to make in one pan and only takes 30 minutes.
• This Ground Turkey Enchilada Skillet is high in protein and fiber.
• There’s sneaky veggies that you won’t even taste.
• This is way easier to make than traditional enchiladas!
• The leftovers store well for an easy lunch the next day.
• It’s gluten free and can easily be made dairy free.

What You Need to Make this Ground Turkey Enchilada Skillet

• Ground Turkey: Ground turkey is a great protein source that is easy and quick to cook! I prefer using 93% lean here as it’s less dry than 99%. Ground turkey or ground beef would be great options as well.
• Cumin, Chili Powder, Cayenne, Kosher Salt & Black Pepper: Simple, Mexican-inspired seasonings for the ground turkey. A lot of the flavor will come from the enchilada sauce and salsa!
• Olive Oil: Just a bit of your preferred oil to sauté the onion and cauliflower rice in.
• Yellow Onion: 1/2 large yellow onion, or 1 small one. Red onion would be fine too!
• Frozen Cauliflower Rice: Hidden veggies galore! I’ve only used frozen in this recipe but others have told me they’ve had success using fresh cauliflower rice too.
• Garlic: Fresh minced garlic, obvi!
• Black Beans: A whole can of black beans will add additional fiber and nutrients to this enchilada skillet.
• Enchilada Sauce: You can’t have enchiladas without enchilada sauce! You can control the spice level by picking a mild, medium or hot enchilada sauce.
• Salsa: I like using a chunkier salsa so that this skillet doesn’t end up too liquid-y.
• Corn Tortillas: Corn tortillas are my preference here as they’re gluten free and much sturdier so they don’t get soggy or break when incorporated into the skillet.
• Shredded Mexican Cheese: For that beautiful, melty cheese layer on top! Feel free to substitute a dairy-free brand (I believe Trader Joe’s sells a Mexican blend).
• Cilantro: Optional (but encouraged) for garnish.

How To Make this Ground Turkey Enchilada Skillet

Cook Ground Turkey with Spices:

First, bring a large pan to medium heat. Once the pan is hot, add ground turkey and start breaking it apart with your spatula. Season with cumin, chili powder, salt, pepper & cayenne. Continue cooking and breaking apart until done through (about 4 minutes). Remove ground turkey from the pan and set aside.

Sauté Onion & Cauliflower Rice:

Next, add enough oil to coat the bottom of the pan. Then, add onion and frozen cauliflower rice. Cook, stirring occasionally, for about 5 minutes. Add garlic and cook 1 more minute.

Add in the Ground Turkey, Black Beans, Enchilada Sauce & Salsa:

Add back in the cooked turkey, beans, enchilada sauce and salsa. Stir until incorporated. Then, reduce heat to medium-low and let it simmer for 5 minutes.

Stir in the Tortilla Strips & Sprinkle with Cheese:

Gently stir in the tortilla strips so you don’t break them. Then, sprinkle cheese evenly over the top of the skillet.

Let the Cheese Melt & Garnish with Cilantro:

Finally, cover the pan with a lid and continue to let it cook at medium-low heat until the cheese is melted. Garnish with chopped cilantro and enjoy!

How Does this Ground Turkey Enchilada Skillet Compare to Normal Enchiladas?

Enchiladas are a Mexican dish involving corn tortillas that are wrapped around a variety of mix-ins such as meat, cheese, beans or vegetables. Then, they’re smothered in a flavorful enchilada sauce, often topped with more cheese and baked until warm and gooey.

This Ground Turkey Enchilada Skillet transforms many of those same elements into an easy one-pan meal. Rather than using shredded chicken or something along those lines, we’re instead using ground turkey which is quick cooking and a great lean protein source.

Also, we’re bulking this up with the addition of cauliflower rice. You can’t even tell it’s in there but it provides extra fiber! And of course, rather than rolling the filling up into enchiladas, the corn tortilla strips just get mixed in.

Overall, this recipe is a great way to achieve the same flavors and comforting vibes as enchiladas, but quicker, easier and more nutritious.

Make it Your Own! Try these Variations:

I’ll first caveat by saying that I haven’t tried these variations but many other people have! This recipe is flexible and forgiving, so you can really add in whatever you’d like 🙂

• Corn: Add some fresh, frozen or canned corn into the filling for a pop of sweetness and color.
• Rice or Quinoa instead of Cauliflower Rice: Looking to make this recipe heartier? You can try substituting cooked white rice or quinoa for cauliflower rice. I would add this in at step #3 so it doesn’t get overcooked and mushy.
• Use Store-Bought Taco Seasoning: Make your life even easier by seasoning the ground turkey with a bit of taco seasoning instead of the cumin, chili powder, cayenne, salt & pepper.
• Serve it Taco Style: Instead of mixing the tortillas into the skillet, serve the mixture in some warm tortillas to make these into tacos!
• Serve it over Sliced Sweet Potatoes: It’s giving nacho vibes and I’m here for it.
  

What Brand of Enchilada Sauce & Salsa Should I Use?

This Ground Turkey Enchilada Skillet will work with any brand of enchilada sauce and salsa. Of course, the results and overall flavor will vary slightly with each, but it will be so delicious no matter what.

Strategically choosing an enchilada sauce and salsa will help you achieve your preferred level of spiciness. For example, many brands offer mild, medium and hot varieties of enchilada sauce and salsa. So choose accordingly!

I’ve made this with Whole Foods’ 365 brand Red Enchilada Sauce, Trader Joe’s brand, and the canned Hatch brand. Siete also makes an enchilada sauce that I’m sure is delicious and has great ingredients!

As for the salsa, I typically try going for one that’s on the chunkier side so that the skillet isn’t too liquid-y. One of my favorite brands is Green Mountain Gringo. I’ve also used 365 Brand and Trader Joe’s Salsa Autentica.

What Brand of Corn Tortillas Do You Suggest?

Typically, I reach for corn tortillas that come in the refrigerated section as they’re the freshest and have the most minimal ingredients. A few of my favorite brands are Mi Rancho, Vermont Tortilla Company and Maria & Ricardo’s. Just make sure that you’re buying small corn tortillas (not ones that are burrito-sized).

Substitutions:

• Ground Turkey: Ground chicken or ground beef are great options too!
• Frozen Cauliflower Rice: Others have had success with using fresh cauliflower rice, cooked white rice and quinoa instead (see my notes in the “make it your own” section above).
• Black Beans: Swap in pinto beans!
• Corn Tortillas: Theoretically, this should work with any type of tortilla (flour, almond flour, etc) although corn tortillas are the sturdiest.

How Do I Store & Re-Heat Leftovers?

This Ground Turkey Enchilada Skillet is ideal for meal prep! I’d recommend leaving off the cilantro until you’re ready to eat it. Once it’s cooled down, transfer it to an airtight container and store it in the fridge. Re-heat leftovers it in the microwave for 1-2 minutes and then top with chopped cilantro!

Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.

Looking for more One Pan Meals?

• Creamy Cajun Chicken Orzo
• Green Chile Chicken Enchilada Skillet
• Garlic Parmesan Chicken and Pasta
• Curry Chicken Pot Pie
• Meatball Shakshuka

The BEST Ground Turkey Enchilada Skillet

Want to enjoy enchiladas without the tedious tortilla rolling? Look no further than this Ground Turkey Enchilada Skillet! It's a quick and easy, one-pan meal loaded with protein, fiber and hidden veggies, all while tasting just like enchiladas. You'll savor each bite of this smoky, cheesy deliciousness!

Servings 6 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Equipment

• cutting board
• knife
• large pan with lid
• spatula

Ingredients

• 1 lb ground turkey (I prefer 93% lean)
• 1 tsp cumin
• ½ tsp chili powder
• 1 tsp kosher salt
• ¼ tsp black pepper
• cayenne optional, to taste
• olive oil
• ½ large yellow onion or 1 small one, diced
• 10 oz frozen cauliflower rice
• 3 garlic cloves minced
• 1 can black beans (15oz), drained & rinsed
• 15oz enchilada sauce
• 1 cup salsa
• 5-6 small corn tortillas cut into strips & then halved
• 1 cup shredded Mexican blend cheese
• chopped cilantro for topping

Instructions

• Bring a large pan to medium heat. Once the pan is hot, add ground turkey and start breaking it apart with your spatula. Season with cumin, chili powder, salt, pepper & cayenne. Continue cooking and breaking apart until done through (about 4 minutes). Remove ground turkey from the pan and set aside.
  1 lb ground turkey, 1 tsp cumin, ½ tsp chili powder, 1 tsp kosher salt, ¼ tsp black pepper, cayenne
• Add oil to coat the bottom of the pan. Then, add onion and frozen cauliflower rice. Cook, stirring occasionally, for about 5 minutes. Add garlic and cook 1 more minute.
  olive oil, ½ large yellow onion, 10 oz frozen cauliflower rice, 3 garlic cloves
• Add back in the cooked turkey, beans, enchilada sauce and salsa. Stir until incorporated. Then, reduce heat to medium-low and let it simmer for 5 minutes.
  1 can black beans, 15oz enchilada sauce, 1 cup salsa
• Gently stir in the tortilla strips so you don't break them. Sprinkle cheese evenly over the top of the skillet, cover with a lid and continue to let it cook at medium-low heat until the cheese is melted.
  5-6 small corn tortillas, 1 cup shredded Mexican blend cheese
• Garnish with chopped cilantro and enjoy!
  chopped cilantro

Video

Calories: 345kcal

Course: Dinner, Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: Black Beans, Cauliflower Rice, Corn Tortillas, Easy Dinner, Enchiladas, Gluten Free, Ground Turkey, Hidden Veggies, High Fiber, High Protein, Mexican, One Pan, Quick & Easy

Nutrition

Calories: 345kcal | Carbohydrates: 27g | Protein: 26g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1076mg | Potassium: 648mg | Fiber: 8g | Sugar: 5g | Vitamin A: 444IU | Vitamin C: 25mg | Calcium: 199mg | Iron: 3mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.