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About This Recipe
If you love the flavors of mexican street corn, you have to try this meal prep friendly skillet (or this delicious pasta salad!). This easy Elote Ground Turkey Enchilada Skillet brings the festive flavors of Mexican street food right to your kitchen. This high, protein one-pan dish is a delicious twist on traditional enchiladas and makes the perfect meal for busy weeknight dinners!
I’m telling you, it doesn’t get quicker and easier than this yummy skillet! Whether you’re craving comfort food or looking to impress your whole family with something new, this skillet is sure to be a big hit!
Serve with a side of my cilantro lime brown rice or refried beans. And don’t forget the chips and (cottage cheese) queso!
For more enchilada inspired recipes, try my chicken enchiladas or green chili enchilada stack!
Why You’ll Love This Enchilada Skillet Recipe
- An easy, 30-minute weeknight option! Also great for meal prep or lunch the next day!
- High protein! Over 37 grams of protein per serving!
- Made with a delicious & easy homemade elote seasoning!
- Comfort food to the max! This easy one-pan meal is cozy & satisfying!
- This skillet meal is way easier and requires less time than rolling individual enchiladas!
- Ground turkey: I used lean 93/7 ground turkey. You could also sub for lean ground beef or ground chicken.
- Red onion: yellow onion will also work!
- Green bell pepper: can also use a red bell pepper or yellow! I also love grabbing the bag of frozen tri-peppers for a time saver!
- Corn: you can use fresh, frozen or canned! If using canned, be sure to drain it first!
- Elote seasoning: I highly recommend making this homemade version of elote seasoning made with chili powder, brown sugar, smoked paprika, dried cilantro, parmesan or cotija cheese, cumin, tumeric and salt! I love making my own seasonings (like this taco seasoning) because I know they’re made with quality ingredients and it’s way cheaper than buying a bottle of seasoning for every recipe. However, you can also use store-bought if you have some on hand.
- Cottage cheese: or you can sub for plain greek yogurt or sour cream
- Red enchilada sauce: use your favorite enchilada sauce. Choose your level of spice by picking a mild, medium or hot enchilada sauce. You can also use homemade enchilada sauce.
- Flour tortillas: I used regular-sized 8-inch tortillas. You can use corn tortillas or gluten-free if needed.
- Mexican cheese: I recommend using the thick shredded Mexican cheese (one of my favorite brands is Tillamook) as I think it melts the best!
- Fresh cilantro
- More veggies: easily sneak in some extra vegetables like zucchini or cauliflower rice.
- Green enchilada sauce: switch it up and use a green enchilada sauce!
- Black beans: add more fiber and protein and throw in a can of (drained) black beans.
- Protein: you can easily use shredded rotisserie chicken, ground chicken or ground beef in place of the ground turkey.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Blend cottage cheese and 2 tablespoons of water in a small blender until creamy (skip this step if using Greek yogurt or sour cream).
2. Grease a 10-inch large skillet and set to medium heat. Add the ground turkey breast and season with 1/2 tsp salt or to taste. Cook, crumbling as you go, until no longer pink, about 5-6 minutes. Drain if needed.
3. Add the diced onions, peppers and corn. Cook for another 3-4 minutes stirring occasionally.
4. Add the blended cottage cheese, red enchilada sauce and 3 tablespoons of elote seasoning. Stir to combine, bring mixture to a low simmer over medium heat. Simmer for 3 minutes.
5. Cut the tortillas into strips about 1/2-inch. Cut long strips in half. Remove from heat. Stir in the tortilla strips so they’re evenly distributed.
6. Sprinkle the shredded cheese on top of the entire skillet. Cover with a lid and let sit for 5-10 minutes for the cheese to melt. Garnish with fresh cilantro and sour cream to serve and enjoy!
Elote Seasoning Recipe
- 2 Tbsp chili powder
- 2 Tbsp brown sugar (any sugar, or sugar substitute)
- 1 Tbsp smoked paprika
- 1 Tbsp dried cilantro
- 1 Tbsp parmesan cheese (or cotija cheese)
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp kosher salt
Can I use store-bought elote seasoning?
Sure! You can use store-bought or homemade elote seasoning for this easy dinner recipe. I love making homemade seasoning (like this elote seasoning and my chicken taco seasoning) because it’s SO easy and super affordable! I love not having to buy a whole spice bottle for one recipe plus I can control the spice ingredients I like to add. However, you can easily use store-bought (Trader Joe’s has a good one) or just sub for taco or enchilada seasoning.
What type of tortillas work best for this enchilada skillet?
I used flour tortillas but any type of tortillas work! You can use corn tortillas, gluten-free, low carb, etc. Also, since you’re cutting them up you can really use any size. I used the regular 8-inch tortillas because that’s just what I had but any size/type works! Just note that flour tortillas will be softer in your skillet whereas corn will be a bit sturdier.
Can I freeze this skillet enchilada recipe?
Yes, to freeze this skillet let it cool completely. Then place in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Elote Ground Turkey Enchilada Skillet
Ingredients
- 1 lb. ground turkey 93/7 lean
- 1/2 red onion (120g) finely diced (120g)
- 1 green bell pepper (150g) finely diced (150g)
- 1 (15-oz.) can corn drained
- 3 Tbsp elote seasoning see notes
- 1 cup cottage cheese (220g) Greek yogurt or sour cream
- 10 oz. can red enchilada sauce
- 3 flour tortillas regular size 8-inch
- 3/4 cup thick shredded Mexican cheese (84g)
- Fresh cilantro to garnish
Elote Seasoning:
- 2 Tbsp chili powder
- 2 Tbsp brown sugar any sugar, or sugar substitute
- 1 Tbsp smoked paprika
- 1 Tbsp dried cilantro
- 1 Tbsp parmesan cheese or cotija cheese
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp salt
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Instructions
- Blend cottage cheese and 2 tablespoons of water in a small blender until creamy (skip this step if using Greek yogurt or sour cream).
- Grease a 10-inch skillet and set to medium heat. Add the ground turkey and season with 1/2 tsp salt or to taste. Cook, crumbling as you go, until no longer pink, about 5-6 minutes. Drain if needed.
- Add the diced onions, peppers and corn. Cook for another 3-4 minutes stirring occasionally.
- Add the blended cottage cheese, red enchilada sauce and 3 tablespoons of elote seasoning. Stir to combine, bring mixture to a low simmer over medium heat. Simmer for 3 minutes.
- Cut the tortillas into strips about 1/2-inch. Cut long strips in half.
- Remove from heat. Stir in the tortilla strips so they’re evenly distributed.
- Sprinkle the shredded cheese on top. Cover with a lid and let sit for 5-10 minutes for the cheese to melt.
- Garnish with fresh cilantro and sour cream to serve and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
