Ground Turkey Enchilada Skillet Meal
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
3753 kcal
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Course
Main Course
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Cuisine
American
Ground Turkey Enchilada Skillet Meal
Description
The Ground Turkey Enchilada Skillet Meal builds a complete Tex-Mex inspired dinner by starting with browned ground turkey seasoned simply with cumin, oregano, salt, and pepper. Sautéing diced onions, red bell peppers, and garlic develops a flavor base. Adding green enchilada sauce, salsa, green chiles, black beans, corn, and pre-cooked brown rice combines various textures and savory, mildly spicy flavors.
Tortilla strips folded into the heated mixture absorb the sauce while retaining some chewiness. Sprinkling grated pepper jack cheese over the top and covering to melt creates a slightly crispy and cheesy surface balancing the saucy base. Fresh cilantro added last provides brightness.
This skillet meal simplifies the enchilada concept into one dish requiring considerably less preparation. It is suited for weeknight dinners when a filling, flavorful, and somewhat spicy meal is desired. The use of ground turkey keeps it leaner than traditional enchiladas.
Note that the nutritional information is an estimate; for accuracy, calculate independently if required.
Ingredients
- 1 pound ground turkey extra lean
- 1 teaspoon cumin divided, ground
- 1 teaspoon oregano divided, dried
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper ground
- 3 teaspoons olive oil divided
- ½ yellow onion chopped
- 1 red bell pepper diced
- 3 garlic minced, cloves
- 2 ½ cups Green enchilada sauce (I used medium spice)
- ¾ cup salsa
- 1 (4 oz.) can diced green chiles
- 1 (14 oz.) can black beans drained & rinsed
- ¾ cup corn kernels fresh or frozen
- ¾ cup brown rice cooked
- 4 corn tortillas cut into 1 ½-inch strips
- ¾ cup pepper jack cheese grated
- 3 tablespoons cilantro minced
Instructions
- Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon salt and pepper and cook, breaking up with a wooden spoon, until browned. Transfer to a bowl.
- Reduce the heat to medium and add 2 teaspoons olive oil to the skillet. Add the onion and cook, stirring occasionally, until the onion is tender and starting to brown, 3 to 4 minutes.
- Add the remaining 1 teaspoon olive oil and stir in the red bell pepper. Cook for 1 minute. Stir in the garlic, remaining ½ teaspoon cumin, remaining ½ teaspoon oregano and ¼ teaspoon salt. Cook for 1 minute.
- Add the enchilada sauce, salsa, green chiles, black beans, corn, rice and cook ground turkey to the skillet. Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
- Stir in the corn tortillas, then sprinkle the cheese over the mixture. Cover the skillet for a minute to allow the cheese to melt.
- Garnish with cilantro. Serve.
Notes
- Calculate nutritional information independently, as the provided data is for estimation only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 3753 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 375.3kcal | 19% |
| Carbohydrates | 39.1g | 13% |
| Protein | 29.6g | 59% |
| Fat | 10.9g | 17% |
| Saturated Fat | 0.8g | 4% |
| Cholesterol | 60.8mg | 20% |
| Sodium | 1098mg | 46% |
| Fiber | 8.7g | 35% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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