Green Chile Turkey Enchilada Skillet with Sweet Corn
All the cozy enchilada flavors you love, made easy in one skillet. This green chile turkey enchilada casserole is loaded with sweet corn, green chiles, melty pepper jack cheese, and just the right amount of spice. No rolling, no fuss, just a simple, satisfying dinner!
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
Serving: 1servingCalories: 488kcalCarbohydrates: 39gProtein: 35gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 84mgSodium: 1521mgPotassium: 700mgFiber: 7gSugar: 6gVitamin A: 730IUVitamin C: 54mgCalcium: 439mgIron: 4mg