Swap roll-ups for skillet simplicity with these Ground Turkey Enchiladas. With layers of peppers and onions, homemade sauce, and plenty of melty cheese, this skillet recipe is the perfect cozy dish for any weeknight meal.
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This recipe has been updated with a streamlined cooking method, step-by-step photos, FAQs, and tips.
Why You Will Love This Recipe
- Ten-minute homemade enchilada sauce provides deep, rich flavor.
- The easy skillet version means no rolling is required.
- Lean turkey and plenty of veggies keep this comforting dish lighter.
- Freezer-friendly.
My family loves dishes filled with Mexican-inspired flavors, including everything from cream cheese taco dip and taco salad with Catalina dressing to Doritos nachos with ground beef. So, this turkey enchilada recipe is always met with rave reviews.
I love this dish, too, because skillet meals are just easy. Less prep, less mess, and I can serve this family-style right at the table alongside coconut lime rice.
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Ingredient Notes
- Ground turkey: I love ground turkey in this dish, but ground chicken or beef can also be used.
- Peppers: I prefer the sweetness of red, yellow, and orange bell peppers over the more bitter taste of green bell peppers. I love using an assortment of mini seedless peppers, but large bell peppers can also be used. A poblano pepper adds mild heat and another layer of flavor.
- Seasonings: Staple seasonings include chili powder, cumin, and garlic powder.
- Cheese: I use a combination of Colby Jack and Pepper Jack. They melt well, and the Pepper Jack provides a bit of spice. Monterey Jack is another excellent option.
- Tortillas: I use corn tortillas, but flour ones are fine, too. I like to crisp them in the oven first to add some texture to the casserole.
- Red enchilada sauce: This easy sauce can be made in minutes with pantry staple ingredients and is so much more flavorful than canned. However, in a pinch, canned sauce can be used.
See the recipe card for complete instructions and ingredient amounts.
Variations and Substitutions
- Vegetarian: Omit the ground turkey and double the vegetables. Add corn and black beans for extra fiber.
- Spicy: Add diced jalapeños or Fresno chiles.
- Extra crunch: Layer tortilla chips in place of tortillas. Use Doritos for an extra punch of cheesy flavor.
- No tortillas? Add a layer of cauliflower rice instead.
Abbey's Tips
- Make the enchilada sauce several days in advance and store it in the refrigerator.
- Char, grill, or toast the tortillas (especially flour tortillas) to prevent them from turning soggy or gummy in the casserole.
- Serve with chips and salsa and a green salad with balsamic dressing to round out the meal.
How to Make Ground Turkey Enchiladas Skillet
Step 1: To toast the tortillas, brush them with oil and season with chili powder.
Step 2: Bake at 425℉ for 5-7 minutes until lightly browned and puffed. Transfer them to a cooking rack. Repeat with the remaining tortillas.
Step 3: Cook the bell peppers, onions, and poblano pepper until they start to soften. Add the seasonings.
Step 4: Add the ground turkey and continue cooking until no longer pink, breaking the meat apart as it cooks. Drain any excess fat.
Step 5: Stir in half of the enchilada sauce. Then, remove half of the turkey-veggie mixture and set aside.
Step 6: On top of the remaining turkey-veggie mixture, layer four tortillas, half of the cheese, and half of the remaining sauce.
Step 7: Repeat with the second layer. This casserole can also be assembled in a separate baking dish if preferred.
Step 8: Bake for 10-15 minutes until the cheese is melted and the casserole is bubbling around the edges.
Recipe FAQs
To freeze the unbaked casserole, allow the turkey mixture to cool. Then layer the casserole in a freezer-safe baking dish. Cover tightly and freeze for up to two months. Thaw overnight in the refrigerator. Bake, covered, at 375℉ for 30 minutes. Uncover and bake another 10 minutes until warmed through.
Yes! The enchilada sauce can be made with gluten-free flour. Then, assemble the casserole using corn or gluten-free tortillas.
Leftovers should be stored in an airtight container in the fridge for 3 to 4 days. Cover and reheat in a 350℉ oven until warmed through. Smaller portions reheat well in the microwave.
Try These Enchilada Recipes Next
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📖 Recipe Card
Ground Turkey Enchiladas Skillet
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Ingredients
Tortillas
- 8 small corn or flour tortillas
- olive oil (for brushing)
- chili powder (for seasoning tortillas)
Enchilada filling
- 2 tablespoons olive oil
- 12 assorted mini seedless sweet bell peppers (chopped, or three large red and yellow bell peppers, seeded and chopped)
- 1 large yellow onion (seeded and chopped)
- 1 poblano pepper (seeded and chopped)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 16 ounces ground turkey
- 2 cups red enchilada sauce
- 1 cup shredded Colby Jack cheese
- 1 cup shredded Pepper Jack cheese
Garnishes
- scallions
- cilantro
Instructions
NOTE: If using my homemade enchilada sauce recipe (linked above), make that first. It can be prepared several days in advance and stored in the fridge.
- Preheat the oven to 425℉.
- Brush the tortillas with oil and sprinkle with chili powder. Place them on a sheet pan and bake for 5-7 minutes until lightly browned and puffed up. Transfer them to a cooling rack. Set aside.8 small corn or flour tortillas
- Heat a large oven-proof skillet over medium heat. Add the oil, bell peppers, onions, and poblano peppers to the pan. Cook for 5-7 minutes until they start to soften, then season with chili powder, cumin, and garlic powder. Add the ground turkey and cook for 7-10 minutes until the meat is no longer pink, breaking it apart as it cooks. Stir in one cup of the enchilada sauce.2 tablespoons olive oil, 12 assorted mini seedless sweet bell peppers, 1 large yellow onion, 1 poblano pepper, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, 16 ounces ground turkey
- Transfer half of the turkey-veggie mixture to a bowl and set aside.
- Place four tortillas on top of the remaining turkey mixture in the pan. Top with half of the cheese and half of the remaining sauce. Layer the reserved turkey mixture on top, followed by the four remaining tortillas and the remaining cheese and sauce.1 cup shredded Colby Jack cheese, 1 cup shredded Pepper Jack cheese
- Bake for 10-15 minutes until the cheese is melted and the casserole is bubbling around the edges. Garnish and serve.
Notes
- Char, grill, or toast the tortillas (especially flour tortillas) to prevent them from turning soggy or gummy in the casserole.
- To freeze the unbaked casserole, allow the turkey mixture to cool. Then layer the casserole in a freezer-safe baking dish. Cover tightly and freeze for up to two months. Thaw overnight in the refrigerator. Bake, covered, at 375℉ for 30 minutes. Uncover and bake another 10 minutes until warmed through.
- To make gluten-free, use gluten-free flour in the homemade enchilada sauce. Layer the casserole with corn or gluten-free tortillas.
- Storing and reheating: Leftovers should be stored in an airtight container in the fridge for 3 to 4 days. Cover and reheat in a 350℉ oven until warmed through. Smaller portions reheat well in the microwave.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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