After Thanksgiving there are usually mounds of leftovers, especially roast turkey. Sometimes it’s nice to reheat them just as they were on the special day, but most of the time we all crave something other than the traditional menu. Turkey Enchilada Skillet is the ticket to savory, a hint of spice and definitely a delightful dinner experience.
Turkey Enchilada Skillet is not only delicious, but super easy to put together – unlike the long few days of holiday cooking. The entire dish is made in a skillet and done is 30 minutes or less. I think the flavors are so similar to enchiladas that you may never go back to the tedious process of actually preparing them the old fashioned way.
This meal is great to serve with house guests after a day of shopping or just a nice meal to feed the family. I like to serve mine with some pickled jalapenos for a little extra heat, fresh cilantro and a creamy avocado. Don’t forget the margarita – you’ll need it.
1 onion diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
3/4 pound roast turkey, white or dark meat – diced
4 corn tortilla, cut into quarters
15 ounce can tri-bean mix or pinto beans, drained
1 1/2 cups medium salsa
1 cup whole milk yogurt, not Greek
5 ounces pepper jack cheese
pickled jalapenos, optional
1. Preheat the oven to 400 degrees. In a skillet, add 2 teaspoons olive oil, onions, cumin, chili powder, salt, pepper and garlic. Stir and cook for 3 minutes.
2. Add diced turkey and tortillas and stir gently to combine. Continue to cook for 2 minutes. Add beans and salsa and stir to combine. Pour in yogurt and stir, continue to cook for 1 minute.
3. Grate cheese and layer on top of skillet. Place in the oven to bake for 25-30 minutes or until golden and edges bubbly. Serve with fresh cilantro, avocado and jalapenos. Enjoy!