One-Skillet Enchiladas
With traditional enchiladas, the tortillas are rolled up, placed in a baking dish, and finished off in the oven. With these, I layer everything in the same skillet, then I top it off with plenty of shredded cheese, and the single pan goes straight into the oven to cook.
(Note on the tortillas: Any whole-grain variety will work great here.) If you’re a double cheese lover (count me in), you can sneak a little extra in between the tortilla layers for additional gooey richness. If you don’t have Mexican cheese blend, no problem—whatever is in your fridge will work just fine. Try these topped with chopped avocado and fresh cilantro, or salsa, pico de gallo, guacamole, and light sour cream or Greek yogurt.
Try this One-Skillet Lime Cilantro Shrimp!
One-Skillet Enchiladas
Ingredients
- 1 red or orange bell pepper, diced (~1 cup)
- 1 onion, diced (~1½ cups)
- 1 pound ground turkey, 90 to 94% lean
- ½ teaspoon kosher salt, or more to taste
- ⅛ teaspoon black pepper, or more to taste
- 1 teaspoon ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 to 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 2 ¼ cups canned crushed tomatoes, plain or fire-roasted
- 15 ounces black beans, drained and rinsed
- 1 cup chopped, small ¼-inch pieces butternut squash
- 6 10-inch whole-grain tortillas*
- 1 to 2 cups 2% reduced-fat shredded Mexican cheese blend
- Optional Toppers: Diced avocado, nonfat or low-fat plain Greek yogurt, chopped fresh cilantro
- *You can use any type of tortillas to fit your eating style, like whole wheat, low-carb, gluten-free, etc. And to cut back on carbs, use 6-inch tortillas instead of 10-inch
Instructions
- Preheat the oven to 400˚.
- Liberally mist a 12-inch skillet with nonstick oil spray and warm over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, for about 6 minutes, until vegetables soften.
- Add turkey, salt and pepper and cook for 6 to 7 minutes, using a spatula or large spoon to break up the meat as it cooks. Stir in cumin, chile powder, paprika, oregano and garlic and cook until fragrant, about 1 minute.
- Stir in tomatoes, beans and butternut squash, scraping bottom of pan to incorporate all browned bits and seasonings, and bring to a low simmer. Cover skillet, reduce heat to medium-low, and cook for 12 to 15 minutes, until squash is super tender.
- Remove half mixture (about 2½ cups) and set aside. Evenly spread out what’s left in skillet to coat bottom. Top with 3 tortillas, positioning them to cover as much surface as possible. Top with remaining turkey mixture, some of the shredded cheese and remaining 3 tortillas.
- Sprinkle the rest of the cheese over top and transfer skillet to oven for 10 to 14 minutes, until cheese is melted and edges of tortillas become golden. Remove from oven and allow to set for 5 minutes before serving with your choice of toppings.
