Ground Turkey Enchiladas – layered and served in a skillet with no rolling required. Ground turkey is combined with roasted peppers and onions and a healthy dose of cheese for a delicious all-in-one dish.
Mexican food is very popular in our house and I love creating our favorite dishes in skillet form. Especially enchiladas, because that means no rolling is required! I’m really loving this version because it isn’t overly heavy. These enchiladas are lightened up with ground turkey and plenty of roasted peppers and onions. There is cheese, of course, and tortillas, and the most scrumptious enchilada sauce (more on this later).
Ingredients in Ground Turkey Enchiladas
- ground turkey – I love ground turkey in this dish, but you can also use ground chicken or ground beef if preferred.
- bell peppers and onions – oven-roasted with a delicious spice blend to pump up the flavor volume.
- seasonings (for the peppers and onions) – smoked paprika, chili powder, cumin, garlic powder, onion powder, citrus seasoning, salt, and pepper.
- Monterey jack cheese – I love this mild cheese for its creamy texture and great melting quality. Pepperjack is another great option.
- flour tortillas – We prefer flour tortillas, but corn can also be used. I like to toast or grill the flour tortillas before layering them in the skillet. It helps prevent them from turning soggy or gummy in the casserole.
- enchilada sauce – I use a homemade sauce in this recipe. A few years ago, I discovered this enchilada sauce recipe and I haven’t made it any other way since. It is incredible. You can try this recipe, use your favorite enchilada sauce recipe or your favorite store-bought variety.
- garnishes – add scallions, radishes, cilantro, pickled jalapenos, and/or sour cream.
How to make Turkey Enchiladas
- Slice peppers and onions and toss with oil and spice blend. Roast until softened and slightly charred around the edges.
- Using a cast iron griddle, toast the tortillas until golden brown and each side. Remove and cut into wedges. Set aside. (Layering smaller pieces of tortilla makes it easier to dish and serve the enchiladas.)
- In a large oven-safe skillet (it’s best to use a skillet with higher sides), brown the ground turkey, crumbling the meat as it cooks. Drain any excess fat. Combine with 1/2 of the enchilada sauce. Remove half of the turkey mixture to a bowl.
- Top the other half of the turkey (in the skillet) with half of the roasted peppers and onions. Top with half of the tortillas. Drizzle half of the remaining sauce over the tortillas and top with half of the cheese.
- Add the reserved meat back to the pan, spreading evenly. Top with the remaining half of the peppers and onions and the other half of the tortillas. Drizzle the remaining sauce over the top and spread the rest of the cheese over the top.
- Back in a 375 degrees oven for 20 minutes. Broil for 2-3 minutes until the top is golden brown. Remove from the oven. Garnish as desired and serve.
These enchiladas are filling and satisfying and I love to serve a green salad alongside. Leftovers – there usually aren’t any in our house – should be refrigerated and will reheat well in the microwave.
If your family loves Mexican food, then this recipe will be a winner. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry. I love to see what you are cooking.
More skillet recipes to try
- Skillet Sausage and Shells
- Roasted Potato Hash with Chorizo and Eggs
- Mushroom Ravioli with Sage Butter
- Cheeseburger Tater Tot Casserole
- Corn with Pancetta
A comforting skillet of ground turkey, roasted peppers and onions, and cheese - with no rolling required.
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large orange bell pepper sliced
- 1 large yellow onion sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon citrus seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 extra-large flour tortillas (or 5-6 small tortillas)
- 20.8 ounces ground turkey
- 1 teaspoon oil
- 2 cups enchilada sauce
- 8 ounces Monterey jack cheese shredded
- radishes sliced
- pickled jalapenos
- sour cream
Preheat the oven to 400 degrees.
In a large bowl, combine the sliced peppers and onions. Toss with the oil. Add the seasonings and toss to coat evenly. Spread the peppers and onions on a baking sheet lined with parchment paper (or a silicone baking mat).
Roast for 30-40 minutes until the veggies are soft and slightly caramelized. Remove from the oven and set aside. Reduce the oven temperature to 375 degrees.
Using a griddle pan or cast-iron skillet, toast the tortillas until golden brown on each side. Transfer to a cutting board and cut into wedges. Set aside.
In a large deep, oven-safe skillet, add the oil and cook the turkey over medium heat until no longer pink. Crumble the turkey as it cooks. Drain the excess grease.
To the ground turkey, add 1 cup of the enchilada sauce to the skillet and stir to combine. Transfer half of the turkey mixture to a plate. Set aside.
To the skillet, top the remaining half of the turkey with half of the peppers and onions. Top with half of the tortillas. Then, top with 1/2 of the remaining sauce and 1/2 of the shredded cheese.
Add the remaining turkey back to the skillet, spreading evenly over the top. Add the remaining peppers and onions, followed by the remaining tortillas, the remaining sauce, and the rest of the cheese.
Transfer the skillet to the oven and bake for 15-20 minutes until bubbly and golden around the edges. Increase the oven temperature to broil and broil for 2-3 minutes until the cheese is golden brown.
Garnish with scallions, cilantro, sliced radishes, pickled jalapenos, and sour cream.