Back in my blogging heyday, I always tended to start off the year with a savoury recipe because I thought my “audience” (lol) was likely sick of treats and baking. I obviously don’t care about that now, as this is basically my personal online recipe journal, BUT I still laughed to myself as I seem to be carrying on this tradition 15 years later.

This recipe is a MUST MAKE and a winner for so many reasons: it’s delicious, it’s quick, it uses one pan, it makes a lot so I can have it for multiple lunches or dinners throughout the week, and it’s packed with protein, fiber and veggies (not that I count macros, but I know these things are important).

There are a few optional toppings that work well here: cilantro, guac or avocado, pickled red onions, hot sauce and my favourite Cashew Queso. Basically anything you’d put on a taco.

I’m so obsessed with this, and have passed it on to multiple co-workers who saw me eating it at lunch and asked for the recipe.

Turkey Enchilada Skillet

Source: Munchin’ with Maddie

Ingredients

  • 1 lb ground turkey or chicken
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 small onion (or 1/2 a large onion), diced
  • 10oz frozen cauliflower rice (no need to thaw)
  • 3 garlic cloves, minced
  • 1 can black beans (15oz, drained and rinsed)
  • 15oz enchilada sauce (PC has a good one you can find at Loblaws or No Frills)
  • 1 cup salsa (I also use a fresh PC one that is delicious in this)
  • 5-6 small corn tortillas, cut into 1/2″ strips and then halved
  • 1 cup grated cheddar or jack cheese

+ whatever toppings you love: chopped cilantro, pickled red onions, cashew queso, sour cream, hot sauce

Directions

  1. In a large skillet over medium heat, add the ground turkey, breaking it up with your spoon/spatula, and sprinkle the cumin, chili powder, salt and pepper overtop. Stir until cooked through.
  2. Push the ground turkey to the side of the pan, add the olive oil, and then the onion and cauliflower rice. Cook until onion has softened and cauliflower has thawed, about 5 minutes. Add the garlic and cook for 1 more minute.
  3. Stir in the beans, enchilada sauce and salsa. Reduce heat to medium-low and simmer for 5 minutes. While this is simmering, turn on your broiler.
  4. Carefully stir in the tortilla strips (so they don’t break) and then sprinkle cheese overtop of the skillet.
  5. Place pan under the broiler until cheese is bubbly and hot (about 3-5 minutes depending on how golden you want it).
  6. Scoop into a bowl or onto a plate and add lots of toppings!