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Joy Bauer's One-Skillet Enchiladas

Joy Bauer's One-Skillet Enchiladas


  • 1 red or orange bell pepper, diced (about 1 cup)
  • 1 onion, diced (about 1½ cups)
  • 1 pound ground turkey (90 to 93% lean)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • teaspoons chile powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • cups canned crushed tomatoes (plain or fire-roasted)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup finely chopped (1/4-inch pieces) butternut squash
  • 6 (10-inch) whole-grain tortillas
  • 1-2 cups 2% reduced-fat shredded Mexican cheese blend
Toppings (optional)
  • diced avocado, Greek yogurt, chopped fresh cilantro, sliced scallions, salsa and guacamole

    Chef notes

    I love this fuss-free, one-pan wonder! I simply layer everything in the same skillet, then I top it off with plenty of shredded cheese, and the single pan goes straight into the oven to cook. And the garnish options are endless: chopped avocado and fresh cilantro, or salsa, pico de gallo, guacamole and light sour cream, Greek yogurt, etc.

    Special kitchen equipment: Oven-safe pan or skillet

    Swap option: You can use any type of tortillas to fit your eating style, like low-carb, gluten free, etc. And if you'd like to cut back on carbs, use 6-inch tortillas instead of 10-inch.



    Preheat the oven to 400 F.


    Liberally mist a 12-inch skillet with nonstick oil spray and warm over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, for about 6 minutes, until the vegetables soften.


    Add the turkey, salt and pepper and cook for 6-7 minutes, using a spatula or large spoon to break up the meat as it cooks. Stir in the cumin, chile powder, paprika, oregano and garlic and cook until fragrant, about 1 minute.


    Stir in the tomatoes, beans and butternut squash, scraping the bottom of the pan to incorporate all the browned bits and seasonings, and bring to a low simmer. Cover the skillet, reduce the heat to medium-low, and cook for 12-15 minutes, until the squash is super tender.


    Remove half of the mixture (about 2½ cups) and set aside. Evenly spread out what's left in the skillet to coat the bottom. Top with 3 large tortillas (if using smaller 6-inch tortillas, tear one or two apart to cover as much surface as possible). Top with the remaining turkey mixture, some of the shredded cheese and remaining 3 tortillas. Sprinkle the rest of the cheese over the top and transfer the skillet to the oven for 10-14 minutes, until the cheese is melted and the edges of the tortillas become golden. Remove from the oven and allow to set for 5 minutes before serving with your choice of toppings.

    For more tasty recipes, check out Joy's Instagram or order her cookbook Joy Bauer's Superfood! 

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