Heat 1 tsp olive oil in a large skillet over medium-high heat. Add the ground turkey along with half of the cumin, oregano, salt, and pepper. Break the turkey into small crumbles as it cooks, stirring frequently until it's completely cooked through and no pink remains, about 5-7 minutes. Transfer the cooked turkey to a bowl and set aside—I like to use Butterball ground turkey for a leaner result that won't leave excess grease in the pan.

Add 2 tsp olive oil to the same skillet and reduce heat to medium. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Add the bell pepper squares and cook for 1 minute, then stir in the minced garlic along with the remaining cumin, oregano, salt, and chili powder. Cook for another minute, stirring constantly, until the garlic becomes fragrant. This layering of aromatics builds a deeper, more complex flavor base for the enchilada sauce.

Pour the enchilada sauce and salsa into the skillet, followed by the green chiles, drained black beans, corn, and cooked rice. Stir everything together until well combined, then return the cooked turkey from Step 1 to the skillet. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally. This simmering allows the flavors to meld and helps the rice absorb the sauce without becoming mushy since you're using pre-cooked rice.

Stir the tortilla strips into the skillet, distributing them evenly throughout the mixture. Immediately sprinkle the Mexican blend cheese evenly over the top of the skillet. Cover the skillet with a lid and reduce heat to low for about 1 minute, allowing the cheese to melt completely. For better melting coverage, I use Tillamook Mexican Blend cheese since it has a lower melting point and distributes more evenly than other varieties.

Remove the skillet from heat and carefully remove the lid. Sprinkle the fresh cilantro over the entire dish as a finishing garnish. Serve directly from the skillet into bowls, making sure each serving gets a portion of the tortilla strips, beans, and melted cheese.