Ground Turkey Enchiladas are layered and served in a skillet with no rolling required. Ground turkey is combined with roasted peppers, onions, and a healthy dose of cheese for a delicious all-in-one dish.
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Mexican food is very popular in our house, and I love creating our favorite dishes in skillet form. I especially love enchiladas because no rolling is required! I'm loving this version because it isn't overly heavy.
These enchiladas are made with lean ground turkey, plenty of veggies, and the most scrumptious, easy homemade enchilada sauce.
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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 you prefer.
- Bell peppers and onions are 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 - I prefer flour tortillas, but corn can also be used. I like to toast or grill the flour tortillas before layering them in the skillet. This helps prevent them from turning soggy or gummy in the casserole.
- Enchilada sauce - This homemade sauce is easy to make with pantry staple ingredients. Its flavor is rich and authentic.
- 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 on each side. Remove and cut into wedges. Set aside. (Layering smaller tortilla pieces 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 half of the enchilada sauce with the turkey. Transfer half of the turkey mixture to a bowl.
- The remaining turkey (in the skillet) should be topped with half of the roasted peppers and onions, half of the tortillas, half of the remaining sauce, and half of the cheese.
- Add the reserved meat back to the pan, spreading evenly. Top with the remaining peppers, onions, and tortillas. Top with the remaining sauce. and cheese.
- Bake it in a 375-degree 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 them with a green salad with balsamic dressing. Leftovers - there usually aren't any in our house - should be refrigerated and will reheat well in the microwave.
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Ground Turkey Enchiladas
A comforting skillet of ground turkey, roasted peppers and onions, and cheese - with no rolling required.
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Ingredients
Roasted Peppers and Onions
- 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 ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon citrus chili seasoning
- ½ teaspoon Kosher salt
- ½ teaspoon pepper
Enchiladas
- 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)
Garnishes
- scallions
- radishes (sliced)
- cilantro
- pickled jalapenos
- sour cream
Instructions
Roasted Peppers and Onions
- Preheat the oven to 400℉.
- 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℉.
Enchiladas
- 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 ½ of the remaining sauce and ½ 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.
Nutrition
Calories: 631kcal | Carbohydrates: 35g | Protein: 55g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1930mg | Potassium: 802mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3722IU | Vitamin C: 135mg | Calcium: 484mg | Iron: 4mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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