This ground turkey enchilada skillet is a delicious inspired Mexican casserole you make in one pan. This version is loaded with sweet potatoes and black beans for a healthy meal with great taste. Cooks up in about 30 minutes making it perfect for busy nights and sure to please the whole family.

The completed turkey enchilada one pan meal.

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Ground turkey enchilada skillet

Looking for healthier enchiladas you can turn into an easy weeknight dinner? I feel ya! Tex Mex enchiladas is a family favorite several days a week, but I'm not always in the mood to roll the tortillas the traditional way. That's where these ground turkey enchiladas come in.

Making enchiladas in one large skillet is a great way to speed up meal prep and clean-up. And while this meal is complete as is, you can always add some refried beans and some chips with my blender salsa to round it out for a real feast.

Looking for a rolled enchilada reicpe? Try my Easy Green Chicken Enchiladas next!

Ingredient notes

This is an overview. Please scroll to the bottom of the post for exact amounts and printable recipe card!

Fresh sweet potatoes - we're going to microwave these first to lock in all the flavor before adding to the skillet. Frozen diced sweet potatoes, butternut squash, or pumpkin could be subbed.

Ground turkey - ground beef or ground chicken could also be used. Rotisserie chicken is another great option. I used 93/7 but if you want lean ground turkey, go for 97/3.

Onions and garlic - I used yellow onion and fresh garlic cloves.

Seasonings - chili powder, cumin, garlic powder, smoked paprika, and cayenne pepper for the Tex Mex taste. Store bought taco seasoning or homemade taco seasoning can be used instead.

Green enchilada sauce - My favorite brand is La Palma with Hatch coming in as a very close second place. Use what is available at your grocery store. Red enchilada sauce can be used instead if that's what you like. Try my red chile homemade enchilada sauce.

Salsa verde - I like Herdez brand, but use what is available. You can also try your favorite salsa, Rotel, or two small cans of green chiles.

Canned black beans - for convenience or homemade. Pinto beans could be subbed.

Corn tortillas - I prefer standard 6 inch corn tortillas, not extra large or thin style.

Cheddar cheese - use your personal preference for the shredded cheese. Mexican cheese blend, pepper Jack, just as long as it melts well. Or you can skip the melting cheese and just top it with queso fresco, up to you!

Favorite toppings - like fresh cilantro, sliced jalapeños, sour cream, sliced green onions, sliced black olives, guacamole or sliced avocado are all great options.

How to make ground turkey enchilada in one pan

1) Scrub sweet potatoes under cold running water and pat dry. Pierce with a fork about 8 times all around. Place on a microwave safe plate and cook in the microwave for five minutes. Turn them over and cook for three minutes more (time will depend on size of sweet potato) or until they can be easily pierced with a fork. When cool enough to handle, cut off the dried out ends, cut them in half, remove the skin, and dice into cubes. Set aside.

2) Add some oil or cooking spray to a large nonstick skillet over medium-high heat. Brown ground turkey with chopped onions and garlic. When meat is no longer pink and onions have softened, add the seasonings and stir to combine into the turkey mixture.

3) Add the enchilada sauce, salsa verde, and rinsed and drained black beans. Stir to combine and simmer on medium heat for five minutes. Add the diced sweet potatoes and gently stir them into the meat mixture, trying not to smush the potatoes.

4) Add the corn tortilla strips and gently press them into the sauce so they get a bit submerged. As the sauce simmers, it will bubble up and soften the tortilla strips. Top with cheese and simmer until the cheese melts.

5) Top with fresh cilantro and a dollop of sour cream.