These green chile ground turkey enchiladas are a go-to option for busy weeknight dinners. Extra lean ground turkey is cooked in green chile enchilada sauce and spices before cheese stuffed tortillas are added, topped with cheese, and baked to perfection.
Everything comes together in one skillet in 30-40 minutes. It doesn’t get much easier!
How to Make Skillet Enchiladas
I’m a huge fan of making one pan enchiladas where a meat or veggie base is cooked in the enchilada “sauce” while cheese rolled tortillas are simply added along with extra cheese and baked all together.
In this case, we’re making lean ground turkey enchiladas with a green chile enchilada sauce, but you could take this method and use it for all kinds of combinations. Chili con carne, buffalo chicken, Tex-Mex veggies, chicken bacon ranch—you name it. You could even add tortillas to “skillets” like my Mexican ground beef and quinoa skillet.
Salsa verde and corn tortillas are cooked alongside lean ground turkey, bacon, and spices to make a quick and easy soup that’s loaded with big flavors.
As for what goes inside the tortillas, I like to add some tanginess via mayo or light mayo. Sour cream, cream cheese, or Greek yogurt would all work great as mayo substitutes.
Use a soft melting cheese like Monterey jack, queso Oaxaca, or a Mexican cheese. For best results, use freshly grated cheese.
For the remaining add-ins, I like to use garlic powder and chopped herbs like cilantro or scallions. Freshly grated or minced garlic would work great, and you could get creative with other ingredients here. It’s hard to go wrong with this step.
The recipe calls for high protein, high fiber tortillas in Mission Carb Balance tortillas, but any standard size tortilla works. If your grocery store has them, I like using a corn and flour blend tortilla like the Mixla tortillas in my southwest quesadillas recipe.
For an even easier way to incorporate tortillas, you could chop them up and stir straight into the ground turkey. Check out my veggie enchilada casserole and ground beef enchilada skillet recipes for an example.
What to Serve with Green Chile Ground Turkey Enchiladas
Keep it green. Diced avocado and more chopped cilantro are perfect pairings. Smoked guacamole salsa, salsa verde or a tomatillo, jalapeño, or poblano based hot sauce would also be great with these green chile enchiladas.
Check out the creamy jalapeño sauce from my bison tacos recipe!
For a protein boost, a dollop of fat free Greek yogurt works wonders as a sour cream replacement.
As for sides, Mexican cauliflower rice and refried black beans are my first choices, but you can’t go wrong with any rice and bean combo. No skillet enchiladas dish is complete without them.
Okay, you’ll find a printable recipe card below. I always appreciate recipe reviews. So if you try these ground turkey enchiladas and fall in love, come back and let me know!
Green Chile Ground Turkey Enchiladas Skillet
Easy one skillet enchiladas with green chile ground turkey and cheesy stuffed tortillas.
- 1/2 Tablespoon Olive Oil
- 1 pound Ground Turkey (99/1)
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Onion Powder
- 1 cup Water
- 15 oz can Green Chile Enchilada Sauce
For the Enchiladas
- 8 Mission Carb Balance Tortillas (or your choice of 6" tortilla)
- 6 oz Shredded Pepper Jack or Monterey Jack Cheese, divided
- 1/4 cup (60g) Light Mayo
- 1 Tablespoon (5g) Chopped Cilantro
- 2 teaspoons Garlic Powder
- 1 teaspoon Chili Powder
- Preheat your oven to 375ºF.
- Heat a large skillet with the olive oil over medium-high heat before adding the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking.
- Once cooked, add the garlic and onion powder, ground cumin, and water. Cook until most of the water has cooked off before adding the enchilada sauce. Reduce the heat to low and simmer while you prep the tortillas.
- Mix 3 oz shredded cheese with the mayo, cilantro, garlic powder, and chili powder. Add the mixture to each tortilla and tightly roll. Place the rolled tortillas sealed side down in the skillet on top of the green chile ground turkey. Top with the remaining 3 oz shredded cheese and bake for 15-20 minutes until the cheese is melted and slightly browning.
- Garnish with diced avocado, chopped cilantro, cotija cheese, and fat free Greek yogurt or sour cream if desired.
You can swap the mayo 1:1 for reduced fat cream cheese or extra pepper jack.
If you're not calorie conscious, use something like 93/7 or 85/15 ground turkey, real mayo, and increase the cheese to 4-5 ounces inside the tortillas and 4-5 ounces on top.
For fans of red sauces, check out my one pan chili con carne enchiladas.
Nutrition Information:Yield: 8 Serving Size: 1 enchilada
Amount Per Serving: Calories: 275Total Fat: 15gCarbohydrates: 23gFiber: 15gProtein: 24g