Green Enchilada Skillet (One Pan Nacho-Inspired Dinner)
You know I’m all about easy, fast, and actually delicious weeknight dinners, and this Chicken Enchilada Skillet checks all the boxes. We’re talking one pan, under 30 minutes, minimal cleanup, and the kind of cheesy, saucy comfort food that makes everyone at the table happy. Plus, it’s packed with protein, naturally gluten-free, and perfect for meal prep.
If you’ve got a pound of ground turkey or beef, a can of enchilada sauce, and some pantry staples, you’re already halfway there.
Creator: Leslie Stokes
Last week I made this cheesy, comforting skillet dinner with red enchilada sauce—and it was such a hit that I had to run it back with green sauce. And honestly? I can’t pick a favorite. Both are totally delicious, and the kids were all about it either way.
This Green Enchilada Skillet is like the love child of enchiladas and nachos. It’s all the melty, saucy, cheesy goodness of enchiladas but with crispy tortilla chips tucked in like nachos—and it all happens in just one pan. Music to my busy mom ears.
You start by sautéing onion and ground turkey with a simple mix of pantry spices, then stir in uncooked rice, green enchilada sauce, and water. Everything simmers until the rice is cooked (no separate pot needed!). At the end, you mix in riced cauliflower for a little veggie boost, top with a generous sprinkle of Monterey Jack cheese, and press tortilla chips right into the skillet. Bake until it’s bubbly and golden, then pile on your favorite toppings—avocado, cilantro, jalapeños, sour cream… go wild.
Why You’ll Love It:
One pan = fewer dishes
Packed with protein
Kid-friendly but adult-approved
Customizable with red or green sauce
A perfect mix of cozy comfort + veggies
Next time you’re not sure what to make for dinner, this skillet has your back. You can even prep the meat and onion ahead to make it a total 30-minute dinner. Want to go vegetarian? Swap in black beans instead of turkey. Want it spicier? Use pepper jack or add green chilies.
We’ll definitely be keeping both the red and green versions in our dinner rotation!
Tips for this Meal Prep
Meal Prep Tips
Make it ahead: This skillet reheats beautifully. Portion it into glass containers and store in the fridge for up to 4 days.
Freezer-friendly: Let the skillet cool completely, then portion into freezer-safe containers. Reheat in the microwave or oven.
Add variety: Serve over cauliflower rice, wrap it in a burrito, or stuff it into bell peppers for a new twist.
Double it: This meal is so easy to double and freeze half for a no-cook night next week.
Protein swap: You can use ground turkey, beef, or even lentils for a meatless option.
Green Enchilada Taco Skillet (One Pan!)
Ingredients
- 1 tbsp olive oil
- ½ onion diced
- 1 lb ground turkey
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp paprika
- 1 cup long grain white rice uncooked
- 15 oz can green enchilada sauce
- 1½ cups water
- 1/4 cup heavy cream or sour cream
- 1 cup riced cauliflower
- 1½ cups Monterey Jack cheese divided
- Handful of tortilla chips
- Optional toppings: avocado cilantro, sour cream, jalapeños
Let's Make It
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft.
- Add ground turkey and seasonings (cumin, onion powder, garlic powder, salt, paprika). Cook until browned.
- Stir in uncooked rice, enchilada sauce, heavy cream, and water. Bring to a simmer, cover with a lid, and reduce heat to low. Cook for 15–18 minutes, or until rice is tender.
- Stir in riced cauliflower and ½ cup of cheese.
- Press tortilla chips into the skillet and sprinkle remaining cheese on top.
- Bake at 400°F for 10 minutes until bubbly and golden.
- Finish with toppings and serve hot!
Nutrition Facts
Estimated Nutrition Info (per serving, based on 5 servings):
Calories: 410
Protein: 28g
Carbs: 32g
Fat: 19g
Fiber: 3g
Note: Does not include optional toppings
