Mexican Turkey Enchilada Skillet
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Mexican Turkey Enchilada Skillet Casserole

Use your Christmas leftovers for this delicious Mexican inspired turkey enchilada skillet casserole. This dish is so cheesy, warming and cozy. The perfect one skillet meal!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: one skillet meals, turkey casserole, turkey enchiladas
Servings: 6
Calories: 453kcal


Mashed Potatoes (You can use your Christmas leftovers for this or make your own)

  • 3 lbs yukon gold potatoes peeled and chopped (you could also use sweet potato as well)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup whole milk plus more if needed
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika

Turkey Mixture

  • 2 cups leftover shredded turkey
  • 2 cups enchilada sauce
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne or less
  • 1 red bell pepper diced
  • 1 1/2 cups of cooked black beans drained and rinsed (if using canned)
  • 2 oz shredded cheddar cheese


  • Preheat oven to 375 degrees.
    2. Start by making the mashed potato mixture if you do not have mashed potato leftovers. Boil peeled and chopped potatoes on high in a pot with water. Boil for 10-15 minutes until soft.
    3. One potatoes are soft, drain the water from the potatoes using a strainer and then place potatoes back into the pot on low heat. With a potato masher, start mashing the potatoes. Add in 1/2 cup of extra virgin olive oil and then continue mashing.
    4. After the extra virgin olive oil is thoroughly combined, add in the 1/2 cup of whole milk and then mash until creamy.
    5. Add in sea salt, ground black pepper and smoked paprika.
    6. Remove mashed potatoes from heat and layer the mixture evenly into a cast iron skillet. Set aside.
    7. To make the turkey mixture, combine 2 cups of shredded turkey, chili powder, smoked paprika, coriander, sea salt, ground black pepper and cayenne into a large mixing bowl.
    8. Once combined, add in the enchilada sauce and ensure the turkey is completely coated in sauce.
    9. Add in the diced red bell pepper and 1 1/2 cups of cooked black beans. Stir and combine.
    10. Once the turkey mixture is completed, layer it on top of the mashed potato mixture in the skillet.
    11. Finish it off with a layer of shredded cheddar cheese.
    12. Place in 375 degree oven for 25-30 minutes.
    13. Once out of the oven, garnish with cilantro, diced avocado, or salsa.