35-Minute Cheesy Skillet Enchilada with Turkey or Chicken
With less than 10 minutes of hands-on prep, this skillet turkey enchilada is the ultimate way to reinvent Thanksgiving leftovers (or rotisserie chicken). Layer shredded turkey with corn tortillas, enchilada verde sauce, and plenty of melty cheese, then bake until bubbly. Finish with a generous handful of fresh cilantro — measure with your heart. An epic, flavor-packed dinner from leftovers.
Servings: 6 servings
Calories: 222kcal
Equipment
Cast iron skillet I used a 10-inch skillet, but you can use whatever you've got.
Ingredients
- 3 cups leftover turkey, or chicken, pulled or cut into small ¼-inch pieces
- 1 cup + 2 Tbsp green enchilada sauce, also called verde sauce
- 8 small corn tortillas, 6-inch each, or other small tortillas
- 1 cup corn, fresh or canned (if canned, be sure to drain)
- 1½ cups Monterrey Jack, shredded
- 2 scallions, thinly sliced
- 2 Tbsp fresh cilantro
- Optional additions: black beans, refried beans, red enchilada sauce, avocado
Serving Suggestions
- Lime wedges, sour cream, avocado, cilantro, scallions
Instructions
- Toss with enchilada sauce. Preheat oven to 375°F / 190°C. In a large bowl combine three cups turkey or chicken and one cup enchilada verde sauce. Mix well to evenly coat.
- Prepare the pan. In a skillet, pour remaining 2 Tbsp enchilada sauce, then spread to cover the bottom of pan. Place one layer of tortillas on top, breaking them to fit the base as needed.
- Assemble the skillet enchilada. Layer half of turkey or chicken evenly on top of tortillas, then sprinkle with half of the cheese, half of the corn, and 2 Tbsp fresh cilantro. Repeat with remaining tortillas, turkey, cheese, and corn. (Note: don’t put cilantro on top layer, it will burn in the oven.)
- Cook, then serve. Bake for 25 minutes, then top with sliced scallions and additional cilantro. Serve immediately with sour cream and lime wedges.
Notes
- Flexible sauce: This recipe is super forgiving. Prefer red enchilada sauce or your favorite salsa? Swap it in for the green enchilada sauce — it’ll still be delicious.
- Layer it up: Add refried beans, chopped tomatoes, or a drizzle of hot sauce between the tortillas for extra flavor and texture.
Nutrition
Serving: 1/6 of skillet | Calories: 222kcal | Carbohydrates: 23g | Protein: 24.7g | Fat: 5g | Saturated Fat: 1.9g | Cholesterol: 52mg | Sodium: 331mg | Fiber: 2.9g | Sugar: 1.2g
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