Ground Turkey Enchiladas

Ground Turkey Enchiladas are 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.

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 this homemade sauce in this recipe.  It's so easy to make with pantry staple ingredients.  The flavor is rich and authentic.
• garnishes - add scallions, radishes, cilantro, pickled jalapenos, and/or sour cream.

How to make Turkey Enchiladas

1. Slice peppers and onions and toss with oil and spice blend.  Roast until softened and slightly charred around the edges.
2. 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.)
3. 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 ½ of the enchilada sauce.  Remove half of the turkey mixture to a bowl.
4. 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.
5. 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.
6. 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.

Other enchilada recipes

• Rice, Cheese, and Onion Enchiladas with Salsa Verde
• Easy Homemade Enchilada Sauce
• Creamy Chicken Enchilada Soup
• Chicken Enchilada Lasagna

More skillet recipes

• Skillet Sausage and Shells
• Roasted Potato Hash with Chorizo and Eggs
• Mushroom Ravioli with Sage Butter
• Cheeseburger Tater Tot Casserole
• Corn with Pancetta