Healthy Enchilada Skillet (One Pan High Protein Dinner Meal Prep)
A one-pan dinner featuring lean ground turkey and shredded chicken with black beans, corn, and enchilada-inspired spices that delivers 30 grams of protein per serving. Ready in under 30 minutes and perfect for meal prep, this skillet tastes incredible without heavy cream sauce or fried tortilla guilt.
Equipment
- large skillet
- mixing bowl
- measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground turkey (93/7 blend)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cooked chicken breast
- 1/2 cup reduced-fat sharp cheddar cheese, shredded
- Fresh cilantro and lime wedges for serving
Instructions
- Step 1: Heat skillet over medium-high heat, add olive oil, then add ground turkey and cook for 5-6 minutes, breaking it apart until no pink remains.
- Step 2: Pour off excess fat, add diced onion and sauté for 2 minutes, then add garlic and red bell pepper and cook for another 2 minutes.
- Step 3: Add cumin, smoked paprika, and chili powder and stir constantly for 30 seconds to bloom the spices.
- Step 4: Pour in diced tomatoes with green chiles, chicken broth, and black beans, stirring and scraping the pan bottom. Add shredded chicken and frozen corn. Season with salt and black pepper.
- Step 5: Reduce heat to medium and simmer for 8-10 minutes until sauce reduces and flavors meld.
- Step 6: Sprinkle shredded cheddar over the top and stir to incorporate. Cover for 2 minutes if desired for melted finish.
- Step 7: Taste and adjust seasonings with lime juice, cilantro, salt, or heat as needed.
Notes
Store in airtight container in fridge for up to 4 days. Flavors deepen when stored. Reheat in microwave with splash of water or gently in skillet over medium heat. Freezes well for up to 3 months if cheese is added fresh when reheating. Perfect for meal prep in 4 containers on Sunday. Tastes better the next day. Can substitute protein sources or add vegetables like zucchini, jalapeños, or spinach while keeping total volume consistent. Serve with cilantro lime rice, green salad, avocado, or warm tortillas.