Turkey Enchilada Skillet
For some time now, I have been subscribed to Macro Friendly Food App which provides not only a catalog of recipes, but a monthly meal plan sent in PDF to your email box. The fee is worth it for me considering how often I like to try new things and when macro counting, having a recipe calculated out so I can just plug it in saves me so much time. If you are looking for easy, family friendly recipes, I highly recommend checking out the site. This recipe was from my January guide. I used Siete Foods Red Enchilada sauce instead of the green sauce only because the store was out of their green version. Those are my favorite enchilada sauces to use.
Serving: 13.3ounces, Calories: 433kcal, Carbohydrates: 47.1g, Protein: 36.4g, Fat: 11g
prep time:
10 minutes
cook time:
35 minutes
total time:
35 minutes
serves:
6 servings
INGREDIENTS:
1 Tablespoon olive oil
1 1/2 pounds 93% lean ground turkey
1 cup yellow onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 Tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can mild green enchilada sauce
1 cup mild chunky salsa
1 (4 ounce) can diced green chiles, undrained
1 (14 ounce) can black beans, drained and rinsed
1 cup canned corn, drained
1 cup cooked white rice
6 corn tortillas
1 cup shredded Mexican blend cheese
2 Tablespoons fresh cilantro, chopped
DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Add turkey, onion and bell peppers and cook, breaking up meat, for 8- 10 minutes or until meat is cooked through. Add garlic and cook for an additional minute.
Drain excess liquid from the pan then return to heat and season with cumin, oregano, salt and pepper. Add enchilada sauce, salsa, green chiles, black beans, corn and rice to the skillet. Bring to a boil then reduce heat to medium-low and let simmer for 10 minutes or until slightly thickened.
Cut tortillas in half and then into 1-inch strips. Add cut tortillas and 1/2 cup shredded cheese to the skillet then stir until combined and the cheese is melted.
Top with remaining 1/2 cup cheese and garnish with fresh cilantro.
