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Ground turkey cooking in a skillet with enchilada sauce and vegetables

Wholesome One-Pan Enchilada Delight for an Easy Weeknight Dinner

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  • Author: Carter Lily

Description

Wholesome One-Pan Enchilada Delight is a balanced skillet meal made with seasoned ground turkey or chicken, vegetables, enchilada sauce, and soft tortilla strips. It’s an easy, family-friendly dinner that delivers classic enchilada flavor with minimal prep and cleanup.

Ingredients

Scale

  • 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

  • few shakes cumin, chili powder, paprika

  • sea salt, to taste

  • black pepper, to taste

  • 4 regular sized tortillas, cut into strips (I used Siete Foods tortillas)

  • 1/2 cup chopped cilantro

  • 1/2 cup shredded goat cheese (sub your favorite cheese)

  • 1/4 cup green onions, chopped

  • 1 avocado

  • 1 tsp red chili flakes

  • 1 (15-oz) jar enchilada sauce (I use Siete Foods red enchilada sauce)

Instructions

  • Heat the avocado oil in a large skillet over medium heat. Add the diced red onion and minced garlic and cook for several minutes, stirring occasionally, until softened and fragrant.

  • Add the ground turkey or chicken to the skillet. Cook for about 5 minutes, breaking it apart with a spoon, until mostly browned.

  • Season with cumin, chili powder, paprika, sea salt, and black pepper. Add the chopped zucchini, diced red bell pepper, and half of the enchilada sauce. Stir and cook for several minutes until the vegetables begin to soften.

  • Pour in the remaining enchilada sauce, then stir in 1/4 cup chopped cilantro and 1/4 cup shredded cheese until evenly combined.

  • Immediately stir in the tortilla strips, distributing them throughout the skillet. Cover with a lid and cook on medium to low heat for 10 minutes, allowing the tortillas to soften.

  • Sprinkle the remaining cheese, green onions, and remaining cilantro over the top. Cover and cook for 1 more minute, just until the cheese melts.

 

  • Serve warm topped with sliced avocado and red chili flakes.

Notes

  • Keep heat at medium to low once the sauce is added to prevent drying.

  • Cut tortilla strips evenly for consistent texture.

  • Let the skillet rest briefly before serving to help it set.

  • Store leftovers in the refrigerator for up to 3 days and reheat gently.

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Find it online: https://panhug.com/wholesome-one-pan-enchilada-delight-for-an-easy-weeknight-dinner/