Why Make This Recipe
One Pan Enchilada Skillet is a perfect meal for busy weeknights. It combines the delicious flavors of enchiladas with the convenience of a one-pan dish, making clean-up a breeze. This recipe is not only quick to make but also packed with protein and veggies, keeping it healthy and satisfying for everyone at the table.
How to Make One Pan Enchilada Skillet
Ingredients
- 2 tbsp avocado oil
- 1/2 cup diced red onion
- 1 tsp minced garlic
- 1 lb organic ground turkey or chicken
- 2 cups chopped zucchini
- 1 large red bell pepper, diced
- A few shakes of cumin, chili powder, paprika, sea salt, and black pepper to taste
- 4 regular-sized tortillas, cut into strips (Siete Foods tortillas work well)
- 1/2 cup chopped cilantro
- 1/2 cup shredded goat cheese (or your favorite cheese)
- 1/4 cup green onions, chopped
- 1 avocado
- 1 tsp red chili flakes
- 1 15-oz jar enchilada sauce (Siete Foods red enchilada sauce is a good choice)
Directions
- Heat the avocado oil in a skillet over medium heat. Add the red onion and garlic, cooking for several minutes until soft.
- Add the ground turkey or chicken to the skillet and brown for about 5 minutes.
- Mix in the seasonings, zucchini, red bell pepper, and half of the enchilada sauce. Let it cook for several minutes.
- Pour in the remaining enchilada sauce, along with 1/4 cup of chopped cilantro and 1/4 cup of shredded cheese.
- Stir the tortilla strips into the skillet immediately. Cover with a lid and cook on medium to low heat for 10 minutes.
- After 10 minutes, sprinkle the rest of the cheese and green onions on top. Cover again for one more minute to melt the cheese.
- Serve with sliced avocado, a sprinkle of red chili flakes, and your favorite side, like a salad or steamed broccolini. Enjoy!
How to Serve One Pan Enchilada Skillet
This dish is best served hot right from the skillet. To enhance the flavors, top each serving with sliced avocado, extra cilantro, and red chili flakes. Pair it with a light salad or some steamed veggies for a complete meal.
How to Store One Pan Enchilada Skillet
If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for about 3-4 days. To reheat, simply warm it up in a skillet on low heat until heated through.
Tips to Make One Pan Enchilada Skillet
- Feel free to customize the ingredients by adding other vegetables like corn or black beans.
- For a spicier version, increase the amount of red chili flakes or use a spicier enchilada sauce.
- If you prefer a vegetarian option, swap out the meat for more vegetables or beans.
Variation
You can switch out the ground turkey or chicken for beef, or even a plant-based protein like lentils or chickpeas. This recipe is versatile and can be tailored to fit your taste preferences!
FAQs
1. Can I use different types of cheese?
Yes, you can use any cheese you like! Cheddar, Monterey Jack, or even a vegan cheese can work well.
2. What can I serve with this dish?
This dish pairs nicely with a side salad, steamed vegetables, or even rice if you want something hearty.
3. Can I freeze the leftovers?
Yes, you can freeze the leftovers. Just place them in an airtight container and freeze for up to 2 months. Reheat in the microwave or on the stove when ready to eat.
One Pan Enchilada Skillet
Ingredients
Cooking & Base Ingredients
- 2 tbsp avocado oil
- 1/2 cup diced red onion
- 1 tsp minced garlic
- 1 lb organic ground turkey or chicken
- 2 cups chopped zucchini
- 1 large red bell pepper, diced
- seasonings (cumin, chili powder, paprika, sea salt, black pepper) A few shakes to taste
Tortillas & Toppings
- 4 regular-sized tortillas, cut into strips Siete Foods tortillas work well
- 1/2 cup chopped cilantro Plus additional for serving
- 1/2 cup shredded goat cheese Or your favorite cheese
- 1/4 cup green onions, chopped
- 1 whole avocado For serving
- 1 tsp red chili flakes For extra heat
- 1 15-oz jar enchilada sauce Siete Foods red enchilada sauce is a good choice
Instructions
Cooking the Base
- Heat the avocado oil in a skillet over medium heat.
- Add the red onion and garlic, cooking for several minutes until soft.
- Add the ground turkey or chicken to the skillet and brown for about 5 minutes.
- Mix in the seasonings, zucchini, red bell pepper, and half of the enchilada sauce. Let it cook for several minutes.
Final Cooking Steps
- Pour in the remaining enchilada sauce, along with 1/4 cup of chopped cilantro and 1/4 cup of shredded cheese.
- Stir the tortilla strips into the skillet immediately and cover with a lid, cooking on medium to low heat for 10 minutes.
- After 10 minutes, sprinkle the rest of the cheese and green onions on top. Cover again for one more minute to melt the cheese.
- Serve with sliced avocado, a sprinkle of red chili flakes, and your favorite side, like a salad or steamed broccolini.