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30-Minute Turkey Enchilada Skillet
30 minServes 4Nutri-Score B€€
B
30 min
30 min30-Minute Turkey Enchilada Skillet
what you need
Ingredients
white onion (chopped)Produce200 g
red bell pepper (chopped)Produce170 g
taco seasoning (divided)Spices15 ml
99% lean ground turkeyMeat454 g
black beans (rinsed and drained)Pantry425 g- Rotel diced tomatoes with green chiles (drained)Pantry283 g
- diced green chiles (drained)Pantry113 g
reduced-fat cream cheeseDairy56 g- non-fat plain Greek yogurtDairy113 g
- enchilada saucePantry283 g
- extra-thin corn tortillas (cut into strips)Bakery5 pieces
- Colby Jack cheese (shredded)Dairy84 g
- cooking sprayPantry5 ml
salt (to taste)Spices2 g- cilantro (optional, for topping)Produce10 g
lime (optional, cut into wedges)Produce1 piece
avocado (optional, sliced)Produce1 piece- lettuce (optional, shredded)Produce50 g
sour cream (optional, for topping)Dairy60 g
per serving
Nutrition
399kcal
- Carbs
- 33 g
- Proteins
- 36 g
- Fat
- 14 g
what you’ll use
Tools
Sauté pan
Spatula- lid
step by step
Method
- Step 1
Soften the vegetables
- Heat a large deep skillet over medium-high heat and spray with cooking spray.
- Add the onion, bell pepper and half of the taco seasoning.
- Cook until the vegetables have softened.
- Step 2
Cook the turkey
- Add the ground turkey, the remaining taco seasoning and a pinch of salt.
- Break the meat apart into small pieces and cook until fully cooked through.
- Step 3
Build the skillet
- Stir in the black beans, Rotel, green chiles, cream cheese, Greek yogurt and enchilada sauce until fully combined.
- Cut the tortillas into strips and stir them in, making sure every piece is coated in the sauce.
- Step 4
Melt the cheese and serve
- Scatter the shredded cheese over the top and cover with a lid to melt.
- Finish with cilantro, lime and your favorite toppings, then serve.