Ground Turkey Cornbread Enchilada

by Sahirenys Pierce
Ground Turkey Cornbread Enchilada

This weekend after sharing my meal prep in my Instagram stories, I was requested to share my ground turkey cornbread enchilada recipe. As you guys know I am a millennial mom of two toddlers, so any meal that required low effort and that taste amazing are golden for me. This famous Pinterest dish originated as the cornbread enchilada, but due to a lack of ingredients, I’ve made up my own version. This cornbread enchilada can be made with ground turkey, ground chicken or ground beef. It is all up to you, but one thing is for sure your husband and kids are going to love this sweet and savory dish. 


Cornbread Ingredients

  • Krusteaz Cornbread mix (2 Jiffy corn muffin mix)
  • ⅔ cups of milk
  • ⅓ vegetable oil
  • 1 egg


Ground Turkey Topping

  • 1 can (10oz) enchilada sauce
  • 1 lb Ground Turkey
  • 1 small diced onion
  • 1 small diced green bell pepper
  • ½ cilantro bundle
  • ½ tbs sour cream (optional)
  • 1 tbs vegetable oil
  • ½ tbs diced garlic
  • 1 tbs ground cumin
  • ½ tbs salt
  • ½ tbs pepper
  • ¼ tbs Bijol (optional)
  • Taco mix shredded cheese


Directions for Ground Turkey:

  1. Heat your oven to 375 and then heat up your cast iron skillet with the vegetable oil. Once warm add the diced onion and diced bell pepper. 
  2. Once the vegetables are starting to breakdown, 3-5 minutes, go ahead and add the thawed ground turkey.
  3. With your cooking spoon start cutting up the ground turkey and add all of the seasonings (garlic, ground cumin, salt, pepper, and bijol). 
  4. Once almost fully cooked add ¾ of the enchilada sauce to the ground turkey mix. Cook this thoroughly and set aside in a bowl and let the skillet cool down.


Directions for Cornbread:

  1. While your oven is heating up to 375, start making the cornbread mix by adding all of the ingredients in a mixing bowl.
  2. Once the skillet has cooled down, add the cornbread mix to the skillet and bake.
  3. When the cornbread is done, dab your butter knife all around the cornbread lightly and then drizzle the remaining enchilada sauce over the cornbread.
  4. Then spread the cooked ground turkey on top of the cornbread. 
  5. Next, add the taco blend shredded cheese on top of the ground turkey and place back into the over for less than 5 minutes or until cheese melts.
  6. Lastly, for a garnish add chopped up cilantro and serve with sour cream as an option.


Closing Thoughts

This is one of my go-to meal prep recipes that I know will be a hit during the workweek. One thing I’ve done is stocked up on cornbread mix, enchilada sauce, and some type of ground meat so I can always stitch this meal together. Now I don’t even have to think twice about adding this dish to our meal menu for the month. Lastly, to be honest I’m not sure about the calories for this dish. I personally just focus on portion control and making sure I don’t overdo it with the cheese.


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