January 27, 2022

Turkey Enchilada Skillet

This quick and easy Turkey Enchilada Skillet is hearty, cozy, comfort food. Filled with ground turkey, hearty sweet potatoes, black beans, and covered with melty cheese it’s a delicious and simple way to enjoy all that enchilada flavor!

Easy Ground Turkey Enchilada Skillet Casserole

Who doesn’t love enchiladas? They’re cheesy, comforting, flavorful and always SO SO GOOD.

This Turkey Enchilada Skillet is a spin on classic enchiladas that skips the tortillas for hearty black beans and sweet potatoes but is still packed with flavor. It’s a delicious casserole that’s so easy to make and the leftovers are even better!

Watch How to Make This Recipe

Not only is this enchilada recipe easy, it can also be easily customized. Add your favorite veggies, prep it in advance, and enjoy it for a quick weeknight dinner.

turkey enchilada skillet ingredients

Enchilada Casserole Ingredients

Ground Turkey: I love using dark ground turkey in this recipe because it’s still full of flavor while also being leaner than ground beef. You could also use ground turkey breast if you prefer.

Spices: we’re using a combination of dried spices and herbs like cumin, dried oregano, and paprika.

Enchilada Sauce: use your favorite red enchilada sauce!

Sweet Potato: to keep this casserole nice and hearty it uses diced sweet potato.

Green Chilies: along with onion and garlic these add so much yummy flavor.

Black Beans: for even more protein, fiber, and hearty goodness.

Arrowroot Starch: this is a grain-free thickener that works very similarly to cornstarch.

Cheese: a combination of pepper jack cheese for a little spice plus Colby Jack for all that gooey, melty goodness.

turkey, sweet potatoes, black beans in skillet

Ingredient Substitutions

  • Protein – you can swap ground turkey for ground beef or ground chicken.
  • Enchilada Sauce – don’t have red enchilada sauce? you can use green!
  • Beans – feel free to use pinto beans or kidney beans instead of black beans if you prefer.
  • Sweet Potato – butternut squash would be a great replacement for sweet potato!
  • Arrowroot Starch – if you don’t have arrowroot starch you can use cornstarch instead.

turkey enchilada skillet topped with cheese

How to Make a Turkey Enchilada Skillet

Step One: Preheat oven to 400 degrees.

Step Two: Heat a 10 inch cast iron skillet over medium-high heat. Once hot, add the olive oil and the ground turkey. Cook the ground turkey until no longer pink, breaking it up as it browns.

Step Three: Next, add minced garlic, diced onion, cumin, oregano, paprika, salt, and pepper and cook for another 3-4 minutes until the onion becomes translucent.

Step Four: Add the hatch chilies, diced sweet potato, black beans, and red enchilada sauce and stir until well combined. Simmer for 10-12 minutes until sweet potatoes are tender, stirring occasionally.

Step Five: Whisk together lime juice and arrowroot starch until well combined. Remove the skillet from the heat and pour in the lime juice/arrowroot starch mixture and then the shredded pepper jack cheese. Stir until well combined.

Step Six: Top the casserole evenly with the shredded Colby Jack cheese. Place the skillet in the oven and bake at 400 degrees for 10-12 minutes until bubbly and the cheese is golden brown.

Step Seven: Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, avocado slices, and sliced jalapeño before serving.

turkey enchilada skillet in bowls

Serving Suggestions

Loading up this casserole with all the toppings is my favorite thing. Here are a few of my favorite topping options:

  • full fat Greek yogurt or sour cream
  • chopped cilantro
  • diced red onion
  • sliced avocado
  • sliced jalapeño
  • lime wedges

turkey enchilada skillet

More Delicious Enchilada Recipes

Green Chicken Enchilada Casserole

Chicken Enchilada Soup

Chicken Enchilada Skillet

Slow Cooker Beef Enchilada Stuffed Sweet Potatoes

I hope you give this Turkey Enchilada Skillet a try! It’s hearty and delicious!

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Print

Turkey Enchilada Skillet

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

  • 1/2 tablespoon olive oil
  • 1 pound ground dark turkey
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 oz hatch chilies
  • 10 oz peeled and diced sweet potato
  • 15 oz can black beans, drained and rinsed
  • 15 oz red enchilada sauce
  • juice of 1 lime
  • 2 teaspoons arrowroot starch
  • 4 oz pepper jack cheese, shredded
  • 6 oz Colby jack cheese, shredded
  • Greek yogurt or sour cream, for garnish and serving
  • cilantro, for garnish and serving
  • avocado, for garnish and serving
  • jalapeño, for garnish and serving
  • lime wedges, for garnish and serving

Method

  1. Preheat oven to 400 degrees.
  2. Heat a 10 inch cast iron skillet over medium-high heat. Once hot, add the olive oil and the ground turkey. Cook the ground turkey until no longer pink, breaking it up as it browns.
  3. Next, add minced garlic, diced onion, cumin, oregano, paprika, salt, and pepper and cook for another 3-4 minutes until the onion becomes translucent.
  4. Add the hatch chilies, diced sweet potato, black beans, and red enchilada sauce and stir until well combined. Simmer for 10-12 minutes until sweet potatoes are tender, stirring occasionally.
  5. Whisk together lime juice and arrowroot starch until well combined. Remove the skillet from the heat and pour in the lime juice/arrowroot starch mixture and then the shredded pepper jack cheese. Stir until well combined.
  6. Top the casserole evenly with the shredded Colby Jack cheese. Place the skillet in the oven and bake at 400 degrees for 10-12 minutes until bubbly and the cheese is golden brown.
  7. Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, avocado slices, and sliced jalapeño before serving.

Keywords: ground turkey enchilada casserole, turkey enchilada skillet, turkey black bean enchiladas, sweet potato black bean enchiladas

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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Recipe rating

    11 comments
  1. Instant hit in my house! Spouse was in disbelief that this would taste great without any tortillas in the dish, but we were all pleased to find we didn’t miss them! The sweet potatoes were a genius addition. Thank you for sharing this, it will join the ranks of Egg Roll in a Bowl as a regular meal.

    Of note, I accidentally ordered frozen chunks of sweet potatoes…the instructions were to boil for 3 min then simmer for 10-12 min. To use in this recipe, I did the first part and boiled for 3 min, then drained and added to the skillet when it was time to add the chunks, which then cooked for the 10 min on stove top then cooked in the oven. Consistency came out perfect and saved time on washing/peeling/chopping.

  2. We made these in individual containers for meal prep. I also added yellow squash to the mix to get our veggies in. So, so good! My husband loved this one. He even asked if we could have it two weeks in a row!

  3. This was so delicious & easy. I used ground chicken. I will definitely make this again. Thanks!

  4. Delicious! I used lean ground turkey and only about 8 oz of cheese total, all pepper jack, and it was so good. It took more than the 10-12 mins of simmering the sweet potatoes for them to start to soften up, but my dice might have been a little too large. It all worked out though and both my husband and I really loved this dish!

  5. Ashlea’s recipes are my go-to for meals that are quick and easy enough to make on a weeknight AND that I know my family will like. This one was no exception. I was looking for something to change up our regular taco night routine and this was perfect. Everyone loved it and I will definitely be making it again!

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