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Healthy Enchilada Skillet

Healthy enchilada skillet loaded with lean ground turkey, black beans, corn, and red enchilada sauce, simmered until thick and hearty. Finished with a quick melt of Mexican cheese and fresh cilantro for a one-pan enchilada dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

lean ground turkey
  • 1 lb lean ground turkey
onion and garlic base
  • 1 medium onion, diced
  • 3 garlic cloves, minced
beans and vegetables
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn, thawed
  • 1 can (14.5 oz) diced tomatoes, drained
enchilada sauce and spices
  • 1 can (10 oz) red enchilada sauce
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 1 salt to taste
cheese and serving toppings
  • 0.5 cup Mexican cheese blend
  • 1 cilantro
  • 1 avocado
  • 1 lime

Equipment

  • 1 cast iron skillet

Method
 

Brown the turkey
  1. Cook the lean ground turkey in a large skillet over medium-high heat, breaking it apart, until no longer pink, then drain any excess liquid.
  2. Add the diced medium onion and cook for 3 minutes until soft, then add the minced garlic and cook 1 more minute.
Simmer the enchilada filling
  1. Stir in the chili powder, cumin, and smoked paprika, then add the black beans, frozen corn, diced tomatoes, and red enchilada sauce.
  2. Stir everything together and simmer for 8–10 minutes until heated through and the sauce thickens slightly.
Melt and serve
  1. Sprinkle the Mexican cheese blend over the top and cover for 2 minutes until melted.
  2. Serve topped with fresh cilantro, sliced avocado, and a squeeze of lime.

Notes

For a thicker skillet, keep the simmer steady (not boiling) during the 8–10 minutes so the sauce reduces. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until hot. Freezing works for the turkey-and-sauce base (up to 2 months), but add fresh cilantro and lime after reheating for best flavor. Dietary swap: use a reduced-fat Mexican cheese blend to keep calories lower without changing the method.