One Skillet Enchiladas. This one-pot meal is layered sauce, meat, and cheese, plus crisp tortillas and tasty seasonings. You can add in anything you want and leave out anything you want, which makes this the perfect customizable dish to satisfy everyone! Note that this has to be made using an oven-safe skillet as the whole thing gets finished off in the oven!
Ingredients:
- 1 red or orange bell pepper, finely diced
- 1 medium onion, finely diced
- 1 pound lean ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon paprika (regular or smoked)
- 1/2 teaspoon oregano
- 1.5 teaspoons chili powder
- Salt and pepper, to taste
- 2 minced garlic cloves (or 1/2 teaspoon garlic powder)
- 1 can (28 ounces) crushed tomatoes
- 1 can rinsed and drained beans
- 1 cup diced butternut squash, if using
- 2% shredded Mexican blend cheese
- 6 tortillas (any variety; lowcarb, high fiber, whole wheat, gluten free, etc.)
- Toppings: salsa, hot sauce, sour cream, greek yogurt, sliced avocado, etc.
Method:
In a prepped skillet sprayed with oil spray and warmed over medium-high heat, add the diced bell pepper and diced onion. Sauté until veggies soften, about 5-7 minutes.
Add the ground turkey, and break into crumbles with a spatula as it cooks (about 7 minutes).
Once turkey is cooked, add in the seasonings (salt, pepper, garlic, cumin, chili powder, paprika, and oregano).
Fully incorporate all the seasonings, and let it cook for 1-2 minutes.
Add the crushed tomatoes, beans, and butternut squash. Reduce heat to low, and let the mixture simmer for 15-20 minutes.
Remove half of the mixture, place 3 tortillas down, then add the mixture back, and top with remaining 3 tortillas.
Add the cheese, and transfer skillet to a 400° for 15 minutes, until cheese is melted and tortillas are golden brown. Remove from the oven, and let it rest for 5-10 minutes before serving.
All credit to the right owner Christian’s
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