Healthy Enchilada Skillet
This one-pan wonder delivers all the classic flavors of enchiladas without the hassle of rolling and baking. Perfectly seasoned ground turkey, beans, and corn simmer in a zesty red sauce, all crowned with a blanket of gloriously melted cheese for a quick and satisfying weeknight meal.
Equipment
- Large oven-safe skillet (10 or 12-inch cast iron recommended)
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Can opener
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion, finely chopped
- 3-4 cloves Garlic, minced
- 1 pound Lean Ground Turkey or Chicken
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- Salt and Black Pepper, to taste
- 1 cup Corn, frozen or canned
- 1 ½ cups Shredded Mexican Cheese Blend
- Optional for Garnish: Fresh cilantro, sliced avocado, jalapeños, plain Greek yogurt or sour cream
Instructions
- Place a large, oven-safe skillet over medium-high heat and add the olive oil. Once shimmering, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey or chicken to the skillet. Break the meat apart and cook for 5-7 minutes until fully cooked and no longer pink. Drain any excess fat.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Stir continuously for about 60 seconds to toast the spices and release their flavor.
- Pour in the enchilada sauce and undrained diced tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Stir in the rinsed black beans and corn. Reduce heat to medium-low and simmer for 5-7 minutes for the flavors to meld.
- Preheat your oven's broiler to high. Sprinkle the shredded cheese evenly over the skillet mixture. Transfer the skillet to the oven and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch it closely to prevent burning.
- Carefully remove the skillet from the oven and let it rest for a few minutes before garnishing with cilantro, avocado, jalapeños, or Greek yogurt and serving.
Notes
Variations & Tips:
- Protein Swap: Use lean ground beef, plant-based crumbles, or shredded rotisserie chicken (stir in with the sauce).
- Bean Alternatives: Pinto or kidney beans work well as substitutes for black beans.
- Flavor Boosts: Add a chopped chipotle pepper in adobo sauce with the garlic for smoky heat. Use fire-roasted diced tomatoes for more depth. Squeeze fresh lime juice over the finished dish to brighten the flavors.
- Make it Heartier: Stir in 1 cup of cooked quinoa or brown rice with the beans and corn. Common Pitfalls to Avoid:
- Always rinse canned beans to remove excess salt and starchy liquid for a better sauce texture.
- Use a large enough skillet (10-12 inches) to ensure the meat browns properly instead of steaming.
- Don't skip the broiler step; it creates the authentic, bubbly, golden-brown cheese topping that makes the dish special.
- Protein Swap: Use lean ground beef, plant-based crumbles, or shredded rotisserie chicken (stir in with the sauce).
- Bean Alternatives: Pinto or kidney beans work well as substitutes for black beans.
- Flavor Boosts: Add a chopped chipotle pepper in adobo sauce with the garlic for smoky heat. Use fire-roasted diced tomatoes for more depth. Squeeze fresh lime juice over the finished dish to brighten the flavors.
- Make it Heartier: Stir in 1 cup of cooked quinoa or brown rice with the beans and corn. Common Pitfalls to Avoid:
- Always rinse canned beans to remove excess salt and starchy liquid for a better sauce texture.
- Use a large enough skillet (10-12 inches) to ensure the meat browns properly instead of steaming.
- Don't skip the broiler step; it creates the authentic, bubbly, golden-brown cheese topping that makes the dish special.