One Pan Enchilada Skillet
A quick and easy meal that combines the delicious flavors of enchiladas with the convenience of a one-pan dish, packed with protein and veggies.
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.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm in a skillet on low heat.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 700mgFiber: 7gSugar: 3g
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