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The Best Mexican Turkey Enchilada Skillet Casserole

Turkey Enchilada Skillet Casserole with Mashed Potato Base

Eleanor Craig
This Mexican Turkey Enchilada Casserole takes turkey to a whole different level of goodness. This dish is so ridiculously easy to make.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 650 kcal

Equipment

12-inch cast-iron skillet
Large pot for boiling potatoes
Potato Masher
Large mixing bowl
Colander or strainer
Cheese grater (if using block cheddar)

Ingredients
 
 

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

  • Potatoes3 pounds potatoes - peeled and chopped, about 1.4kg (you can also use sweet potatoes)
  • Glass bowl of olive oil isolated on white background½ cup olive oil - extra virgin ; 120ml
  •  
    ½ cup whole milk - 120ml, plus more if needed
  • Coarse sea salt top view1 ½ teaspoon sea salt
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper
  • Sweet pepper red paprika powder in wooden bowl over white½ teaspoon smoked paprika

Turkey Mixture

  •  
    2 cups leftover cooked turkey - shredded or minced, 300g / 10.5oz
  • Green Enchilada Sauce2 cups enchilada sauce - 480ml, red, store-bought or homemade
  • Red hot chili pepper powder and half isolated on white background2 tablespoons chili powder (chilli powder in British English)
  • Sweet pepper red paprika powder in wooden bowl over white2 teaspoons smoked paprika
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Coarse sea salt top view1 teaspoon sea salt
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper
  • Heap of Cayenne pepper½ teaspoon cayenne pepper - or less
  • Red pepper1 medium red pepper (red capsicum) - diced, about 150g / 5oz
  • black beans on white background1 ½ cups black beans - cooked, or drained and rinsed if using canned, 255g / 9oz
  • Cheddar cheese block, paths2 cups cheddar cheese - shredded, 8oz / 225g

Garnish

  • big bunch of fresh green cilantro isolated cilantro (coriander) - fresh ; for garnish
  • avocados isolated1 avocado - ripe, diced, for garnish (optional)
  • salsa saucesalsa - for serving (optional)

Instructions
 

  • Preheat oven to 375°F / 190°C (170°C fan-forced).
  • 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 pounds potatoes
  • Once 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 the extra virgin olive oil and then continue mashing.
    3 pounds potatoes, 1/2 cup olive oil
  • Add in the milk and continue mashing until the potatoes are creamy and smooth. Add a splash more milk if needed to reach your desired consistency.
    1/2 cup whole milk
  • Add in sea salt, ground black pepper and smoked paprika.
    1 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon smoked paprika
  • Remove mashed potatoes from heat and layer the mixture evenly into a cast iron skillet. Set aside.
  • In a large mixing bowl, combine the turkey, chilli powder, smoked paprika, ground coriander, sea salt, black pepper, and cayenne pepper. Toss until the turkey is evenly coated in the spices.
    2 cups leftover cooked turkey, 2 tablespoons chili powder (chilli powder in British English), 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1/2 teaspoon cayenne pepper
  • Once combined, add in the enchilada sauce and ensure the turkey is completely coated in sauce.
    2 cups enchilada sauce
  • Add in the diced red bell pepper and the cooked black beans. Stir and combine.
    1 medium red pepper (red capsicum), 1 1/2 cups black beans
  • Once the turkey mixture is completed, layer it on top of the mashed potato mixture in the skillet.
  • Finish it off with a layer of shredded cheddar cheese.
    2 cups cheddar cheese
  • Place the skillet in the preheated 375°F / 190°C (170°C fan-forced) oven and bake for 25–30 minutes, or until the cheese is melted and bubbling and the filling is heated through.
  • Once out of the oven, garnish with cilantro, diced avocado, or salsa.
    cilantro (coriander), 1 avocado, salsa

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave at medium power for 2–3 minutes, or cover the whole skillet with foil and warm at 350°F / 175°C for 15 minutes.
Freezer: Assemble the unbaked casserole, wrap tightly in plastic then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed adding 5–10 extra minutes.
Make-Ahead: The assembled, unbaked casserole can be covered and refrigerated for up to 24 hours. Let it sit at room temperature for 20 minutes before baking so the cold skillet doesn't crack in a hot oven.
Substitution: Swap the mashed potatoes for mashed sweet potatoes for a slightly sweeter, earthier base that pairs beautifully with the smoky spices.
Pro Tip: Toss the dry spices with the turkey before adding enchilada sauce — this ensures the seasoning adheres directly to the meat rather than dispersing into the liquid, giving you deeper flavour throughout.
Gluten-Free Note: This recipe is naturally gluten-free provided you use a gluten-free enchilada sauce. Check the label, as some brands use wheat flour as a thickener.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 61gProtein: 33gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.05gCholesterol: 63mgSodium: 1840mgPotassium: 1380mgFiber: 12gSugar: 9gVitamin A: 2582IUVitamin C: 72mgCalcium: 153mgIron: 5mg
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