Lunch: Turkey Enchilada Skillet
Recipe by Lindsay Funston You won't miss the tortillas.
Ingredients
1 tbsp. extra-virgin olive oil
1 lb. ground turkey
1 tbsp. Taco Seasoning
1 large onion, diced
1 c. corn kernels (fresh, canned, or frozen and thawed)
1 4-oz. can green chilies
1 15-oz. can fire-roasted tomatoes
1/4 c. enchilada sauce
1 c. shredded Mexican cheese blend
Torn fresh cilantro, for serving
Instructions
Heat broiler. In a large skillet over medium heat, heat oil. Add turkey and cook until golden, 5 minutes. Season with taco seasoning. Add onion and cook until tender, 4 to 5 minutes.
Add corn, green chilies and canned tomatoes; stir until combined. Mix in enchilada sauce, then let simmer 5 minutes.
Top with cheese and broil until cheese is melted, 3 minutes.
Garnish with cilantro and serve.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
