Skillet Turkey Enchiladas with Lime Radish Salad

These skillet turkey enchiladas are a quick and flavorful weeknight dinner that will change how you think about ground turkey. The meat is cooked with poblano pepper slices, wrapped in flour tortillas and smothered in a spiced tomato sauce with melted mozzarella. A bright lime radish salad on the side balances the richness perfectly.

This recipe comes together in one skillet (or a baking dish) and is ready in about 40 minutes. It’s a great way to use up ground turkey and get a delicious, satisfying meal on the table with minimal fuss.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and thinly slice the onion. Core and seed the poblano pepper, then thinly slice. Roughly chop the cilantro. Mince or grate the garlic.
2. Heat a drizzle of vegetable oil in a large ovenproof pan over medium-high heat. Add the onion and poblano pepper. Cook, tossing occasionally, until charred in spots, about 7-8 minutes. Meanwhile, spread a thin layer of cream cheese on one side of each tortilla.
3. Add the ground turkey to the pan, breaking it up into pieces. Cook until no longer pink, 4-5 minutes. Season with salt, pepper and chipotle powder (start with a pinch and add more to taste). Remove from heat.
4. In a small pan, heat a drizzle of vegetable oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the Mexican spice blend and cook for another 30 seconds. Add the crushed tomatoes, chopped cilantro and ½ teaspoon sugar. Season with salt and pepper. Remove from heat.
5. Divide the turkey mixture among the tortillas, placing it on the cream cheese-spread side. Roll up the tortillas and place them seam-side down in the same pan used for the turkey (if your pan is not ovenproof, transfer the enchiladas to a small baking dish). Top with enough sauce to generously coat (you may not use all). Sprinkle with mozzarella cheese. Broil (or bake) until the sauce is bubbly and the cheese melts, 3-4 minutes.
6. Thinly slice the radishes. Halve the lime. In a large bowl, toss the radishes, mixed greens, a drizzle of olive oil, a squeeze of lime and a pinch of salt and pepper. Divide the enchiladas between plates and serve with the salad on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas, but they may be more prone to cracking. Warm them briefly in the microwave or on a dry skillet to make them pliable.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish ahead of time?

Yes, you can assemble the enchiladas (without broiling) and refrigerate for up to 24 hours. When ready to serve, top with sauce and cheese, then broil as directed.