RecipeOne-Skillet Enchiladas

Nutrition Facts
Amount per Serving
  • Calories: 320
  • Protein: 32 g
  • Total Fat: 13 g
    • Unsaturated Fat: 10 g
    • Saturated Fat: 3 g
  • Cholesterol: 45 mg
  • Total Carbohydrate: 34 g
  • Dietary Fiber: 8 g
  • Total Sugar: 6 g
    • Natural Sugar: 6 g
    • Added Sugar: 0 g
  • Sodium: 750 mg

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.

  • Prep time
  • Total Time
This recipe makes 6 servings
  • • 1 red or orange bell pepper, diced (~1 cup)
  • • 1 onion, diced (~1½ cups)
  • • 1 pound ground turkey (90 to 93% lean)
  • • ½ teaspoon kosher salt, or more to taste
  • 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 re- roasted)
  • • 1 (15-ounce) can black beans, drained and rinsed
  • • 1 cup chopped (small ¼-inch pieces) butternut squash
  • • 6 (10-inch) whole-grain tortillas*
  • • 1 cup 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 low-carb, gluten-free, etc. And if you’d like to cut back on carbs, use 6-inch tortillas instead of 10-inch

Preheat the oven to 400 ̊F.

Liberally mist a 12-inch skillet with nonstick oil spray and warm over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, for about 6 minutes, until the vegetables soften.

Add the 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 the cumin, chili powder, paprika, oregano, and garlic and cook until fragrant, about 1 minute.

Stir in the tomatoes, beans, and butternut squash, scraping the bottom of the pan to incorporate all the browned bits and seasonings, and bring to a low simmer. Cover, reduce the heat to medium-low, and cook for 12 to 15 minutes, until the squash is super tender.

Remove half of the mixture (about 2 ½ cups) and set aside. Evenly spread out what’s left in the skillet to coat the bottom. Top with 3 tortillas, tearing one or two apart to cover as much surface as possible. Top with the remaining turkey mixture and tortillas. Sprinkle the cheese over the top and transfer the skillet to the oven for 10 to 14 minutes, until the cheese is melted and the edges of the tortillas become golden. Remove from the oven and allow to set for 5 minutes before serving with your choice of toppings.


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