This was way too good not to share! Literally could have polished off the pan but decided the leftovers would be worth waiting for! 😉 I wasn’t in the mood to fuss over rolling actual enchiladas.. So, when I saw this skillet version on What’s Gaby Cooking I figured we could give it a whirl! Possibly going to start making this dish on the weekly, is that weird?
2 tbsp olive oil
6 6-inch flour tortillas (we used whole wheat)
1 14 oz can red enchilada sauce
½ red onion, diced
1 zucchini, diced
½ red bell pepper, diced
¼ cup cilantro, chopped w/ stalks (save half for garnish)
1 lb ground turkey
1 tsp cumin
1 tsp chilli powder
Dash of cinnamon (mom’s secret!)
1 small can green chilies
1 small can full of water (Or any kind of golden beer!)
½ small can of tomato paste
1 can black beans
1 cup grated colby jack cheese
1 green onion, sliced for garnish
½ cup greek yogurt
Juice from half lime (rest in wedges)
½ tsb cayenne powder
1 clove garlic, crushed
- Heat oven to 350. Grease 12 inch cast iron skillet with 1 tbsp olive oil.
- Prep the veggies, including the red onion, bell pepper, zucchini and cilantro.
- Heat another large skillet over medium heat. Add 1 tbsp olive oil, onion, bell pepper, zucchini and cook, stirring, for 5 minutes until soft.
- Add the ground turkey and ½ of the cilantro to the skillet and cook until turkey is done, about 5 minutes. Add the cumin, chilli powder, and cinnamon to the skillet, stir until evenly distributed. Add the green chilies and water/beer, stir and cook for another 2 minutes.
- In the cast iron, layer the ingredients, starting with a layer of enchilada sauce followed by 3 tortillas, ½ of the veggie and turkey mixture, ½ of the black beans, and ½ of the cheese. Repeat for the second layer with the remaining sauce, tortillas, veggie turkey mix, black beans and cheese. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- While waiting, make the garlic lime sauce. In a small bowl, mix together the crushed garlic, lime juice, cayenne powder, and greek yogurt.
- To serve, top with scallions, cilantro, creme and lime wedge!
Recipe adapted from What’s Gaby Cooking