This Green Chile Turkey Enchilada Skillet with street corn brings all the bold, cheesy flavor of classic enchiladas, without the rolling or layering! The enchilada mixture is cooked in the same pan it is baked in, making this a filling, high-protein one-pan dinner idea the whole family will love. Loaded with ground turkey, fresh sweet corn, green chiles, and melty pepper jack for a weeknight-friendly meal that’s packed with flavor.
Some skillet meals require sautéing and then assembling in a separate baking dish. I knew I wanted this to be sautéed and baked in the same pan for ease and fewer dishes! Placing cut up tortillas on top of the filling along with extra enchilada sauce and cheese means you don’t have to spend time rolling individual enchiladas or making a mess.
Pairing the green chiles with green Chile enchilada sauce and fresh sweet corn really give this dish a pop of flavor and freshness. You must try this for your next family taco night! You might also like my skillet taco casserole or this layered Mexican lasagna! Find all of my entree recipes here for more weeknight inspiration.
Why You’ll Love This
This is one of those dinners that feels comforting but still light, thanks to the lean ground turkey and fresh sweet corn. It’s all made in one skillet, no rolling, layering, or extra steps, just simple ingredients coming together in the best way. The green chiles bring extra flavor, the cheese gets perfectly melty and bubbly, and the leftovers (if you have any) are even better the next day!
My favorite part of this dish are the topping choices, we like to top ours with more fresh sweet corn, avocados, a crumble of queso fresco, cilantro, sour cream, and pickled jalapenos!
-Rachel
Recipe Serving Suggestions
This skillet turkey enchilada bake is great on it’s own or serve with some of the sides below for a balanced meal!
- Cilantro lime rice
- Plain lettuce salad
- Coleslaw or fresh salsa
- Refried beans
- Chips and dip
Perfect Pairing: Chile Lime Blend
Zesty, smoky, and full of flavor, this blend adds the perfect balance of heat and citrus to everything from tacos to roasted veggies. Sprinkle it on shrimp, chicken, or corn for an instant boost of bold flavor that tastes fresh and bright every time.
Key Ingredients
Extra virgin olive oil: for sautéing the veggies and browning the turkey.
Red onion: one medium, finely diced for flavor and texture.
Green bell pepper: diced small for even cooking and color.
Ground turkey: lean and flavorful, but ground chicken or beef also works.
Great northern beans: drained and ready to go; pinto or black beans work too.
Green enchilada sauce: I use about 12 oz total, divided between the filling and topping.
Diced green chiles: one small can, juice included for extra flavor.
Sweet corn: cut off the cob for the best texture, frozen works in a pinch.
White corn tortillas: quartered; flour tortillas work too if that’s what you have.
Pepper jack cheese: shredded; feel free to swap in Monterey jack or a cheddar blend.
Toppings: fresh corn, avocado slices, queso fresco, and chopped cilantro for serving. Sour cream and pickled red onions or jalapeños also work!
How To Make The Skillet Enchiladas
Let’s talk a little about how to make this Green Chile Turkey Enchilada Skillet with Sweet Corn (The printable instructions are in the recipe card below.)
Quick overview:
- Sauté onion, pepper, and ground turkey. Season.
- Add in beans, sauce, chiles, and corn.
- Top with tortillas, sauce, and cheese. Bake until bubbly.
- Preheat oven to 350 degrees F. In a large pan or oven-safe skillet heat olive oil over medium-high heat. Once warm, add in diced onion and bell pepper, sauté for 3-4 minutes until onions begin to soften.
- Add in the ground turkey and brown until cooked through, mix in seasonings.
- Remove from heat and mix in the beans, 1/2 of the enchilada sauce, sweet corn, and green chiles.
- Top the casserole evenly with a layer of the sliced tortillas, pour over the remaining enchilada sauce, and finish off with the shredded cheese.
- Bake at 350 for 20-25 minutes or until bubbly. If desired, broil on high for 2-3 minutes to get the cheese and tortillas golden brown.
- Top casserole with desired toppings and enjoy immediately!
Cooking Tip
Broil your taco casserole once it is done baking so the tortillas get a bit crispy and the cheese nice and bubbly!
Green Chile Turkey Enchilada Skillet with Sweet Corn
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 medium Red onion, finely diced
- 1 Green bell pepper, finely diced
- 1 lb. Ground turkey
- 2 tsp Kosher salt
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Chili powder
- 1, 15.5 oz. can Great northern beans , drained
- 12 oz. Green enchilada sauce, divided
- 1, 4 oz. can Diced green chiles, with juice
- 4 ears Sweet corn, cut off of the cob
- 10 White corn tortillas , quartered
- 10 oz. Pepper jack cheese , shredded
- Fresh sweet corn, avocado, queso fresco, and cilantro, for garnish
Instructions
- Preheat oven to 350 degrees F. In a large pan or oven-safe skillet heat olive oil over medium-high heat. Once warm, add in diced onion and bell pepper, sauté for 3-4 minutes until onions begin to soften.2 tbsp Extra virgin olive oil, 1 medium Red onion, 1 Green bell pepper
- Add in the ground turkey and brown until cooked through, mix in seasonings.1 lb. Ground turkey , 2 tsp Kosher salt, 1 tsp Cumin, 1 tsp Garlic powder, 1 tsp Onion powder, 1/4 tsp Chili powder
- Remove from heat and mix in the beans, 1/2 of the enchilada sauce, sweet corn, and green chiles.1, 15.5 oz. can Great northern beans , 12 oz. Green enchilada sauce, 4 ears Sweet corn, 1, 4 oz. can Diced green chiles
- Top the casserole evenly with a layer of the sliced tortillas, pour over the remaining enchilada sauce, and finish off with the shredded cheese.12 oz. Green enchilada sauce, 10 White corn tortillas , 10 oz. Pepper jack cheese
- Bake at 350 for 20-25 minutes or until bubbly. If desired, broil on high for 2-3 minutes to get the cheese and tortillas golden brown.
- Top casserole with desired toppings and enjoy immediately!Fresh sweet corn, avocado, queso fresco, and cilantro
Notes
- Don’t skip the fresh corn, if it’s in season. It adds such a nice sweetness and crunch. Frozen sweet corn will also work.
- Make it ahead: Assemble the whole skillet, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if starting cold.
- Spice level: This recipe is mild as written. Add jalapeños or hot sauce if you want more heat or adjust seasonings.
- Cheese tip: Shred your own cheese for the best melt. Pre-shredded works, but won’t be quite as creamy as they contain anti-caking agents when pre-shredded.
- Freezer-friendly: Let it cool completely, then portion into airtight containers. Reheat in the oven or microwave for an easy meal later!
Nutrition
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Storage & Reheating
Leftovers keep well, store any extra enchilada skillet in an airtight container in the fridge for up to 4 days.
To reheat, warm individual portions in the microwave for 1–2 minutes until heated through. For larger portions, cover and bake in the oven at 350°F for about 15–20 minutes. You can also reheat it in the skillet over low heat.
This dish also freezes well. Let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
Not baking the casserole long enough can cause the bottom of the dish to become soggy due to too much liquid, similarly adding in too much enchilada sauce or not draining the beans completely can cause the mixture to become too liquidly. If the ground turkey has a lot of liquid after browning be sure to drain it the best you can so it doesn’t water down the mixture.
Place a small bowl upside down inside a larger bowl, rest the cob vertically, and slice downward with a sharp knife. The larger bowl will catch all the kernels without a mess. Or lay the cob on it’s side and shave off strips, this method can be a little less messy.
I use white corn tortillas for a more traditional flavor, but flour tortillas will work too! You could substitute a keto tortilla to make this low carb.
Yes! Ground beef, ground chicken, or even shredded rotisserie chicken all work well in this recipe. Just be sure to drain any excess grease if using something higher in fat.
Tools I Recommend
- Enamel cast iron skillet: this Le Creuset cast iron skillet is my go to. With the enamel coating it is super easy to clean and you can cook both on the stove top and in the oven making it great for recipes like this. It’s the perfect size for family dinners.
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
- Cheese Grater – this grater is a must if you grate your own cheese! It’s also handy for several other things, like shaving chocolate, shredding vegetables, zesting, or grinding spices.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
