Turkey Enchilada Skillet Casserole
Turkey Enchilada Skillet Casserole
Ingredients
For the Skillet Base
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, small, diced
- 1 1/2 cups frozen bell pepper and onion blend, thawed
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchilada Filling
- 15 ounces red enchilada sauce, 1 can
- 2 cups cooked white rice
- 1 cup milk
- 2 tablespoons self-rising flour
For the Topping
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
Heat the olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add the diced yellow onion and thawed bell pepper and onion blend. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min
- 2
Add the ground turkey to the skillet with the vegetables. Break up the turkey with a spoon and cook for 8 to 10 minutes, or until browned. Drain any excess fat from the skillet.
⏱️ 10 min
- 3
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
In a small bowl, whisk together the milk and self-rising flour until smooth and no lumps remain. This mixture will help thicken the sauce.
⏱️ 2 min
- 5
Pour the red enchilada sauce, the milk-flour mixture, and the cooked white rice into the skillet. Stir everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 7 min
- 6
Evenly sprinkle the shredded Monterey Jack cheese over the top of the skillet casserole. Cover the skillet with a lid (or foil if your skillet doesn't have one) and continue to cook on medium-low heat for 5 to 8 minutes, or until the cheese is completely melted and bubbly.
⏱️ 8 min
- 7
Alternatively, if your skillet is oven-safe, you can place it under a preheated broiler for 2 to 3 minutes to achieve a golden-brown, bubbly cheese topping. Watch carefully to prevent burning.
⏱️ 3 min•🌡️ 400
- 8
Remove the skillet from the heat and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Turkey Enchilada Skillet Casserole
Ingredients
For the Skillet Base
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, small, diced
- 1 1/2 cups frozen bell pepper and onion blend, thawed
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchilada Filling
- 15 ounces red enchilada sauce, 1 can
- 2 cups cooked white rice
- 1 cup milk
- 2 tablespoons self-rising flour
For the Topping
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
Heat the olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add the diced yellow onion and thawed bell pepper and onion blend. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min - 2
Add the ground turkey to the skillet with the vegetables. Break up the turkey with a spoon and cook for 8 to 10 minutes, or until browned. Drain any excess fat from the skillet.
⏱️ 10 min - 3
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
In a small bowl, whisk together the milk and self-rising flour until smooth and no lumps remain. This mixture will help thicken the sauce.
⏱️ 2 min - 5
Pour the red enchilada sauce, the milk-flour mixture, and the cooked white rice into the skillet. Stir everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 7 min - 6
Evenly sprinkle the shredded Monterey Jack cheese over the top of the skillet casserole. Cover the skillet with a lid (or foil if your skillet doesn't have one) and continue to cook on medium-low heat for 5 to 8 minutes, or until the cheese is completely melted and bubbly.
⏱️ 8 min - 7
Alternatively, if your skillet is oven-safe, you can place it under a preheated broiler for 2 to 3 minutes to achieve a golden-brown, bubbly cheese topping. Watch carefully to prevent burning.
⏱️ 3 min•🌡️ 400 - 8
Remove the skillet from the heat and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.
⏱️ 5 min