Turkey Enchilada Skillet

Turkey Enchilada Skillet

Suzy Lewis

Hot savory enchilada sauce meets leftover turkey and bubbling cheese! Making this one stovetop in a cast iron skillet adds to the fun of having a stovetop one pan meal bubbling away for a quick dinner. Repurpose that leftover turkey or cook chicken in the pan ahead of assembling the enchilada casserole.

Ingredients:
4 C turkey or chicken, diced and cooked
1 tsp cumin
½ tsp chili powder
1 tsp salt
½ tsp pepper
Cayenne optional
Olive oil
½ yellow onion diced
10 oz frozen cauliflower rice
3 cloves garlic, minced
1 15oz can black beans drained
15 oz enchilada sauce
1 C salsa
6 corn tortillas cut into strips
1 C cheddar cheese shredded
Cilantro for topping
Sour cream for topping optional

Instructions:

1. Heat skillet and add 2 Tbsp olive oil and turkey. Season with cumin, chile powder, salt, pepper, and cayenne, set aside.
2. Add 2 more Tbsp oil, onion, and frozen cauliflower rice. Cook for about 5 minutes, add garlic and cook one more minute. 
3. Add back the turkey and mix in black beans, enchilada sauce, and salsa and stir until combined. Reduce heat and simmer for another 5 minutes. 
4. Stir in tortilla strips so as not to break, top with cheese and cover until cheese is melted. 
5. Garnish with cilantro and serve with sour cream and lime, enjoy!