Skillet meals are a simple way to prepare dinner because it’s all cooked and layered in one pan. Traditionally when making a casserole, everything is cooked in a skillet, and then layered in a separate casserole dish, but this is eliminated in skillet cooking. Cast Iron Skillets make the best cooking vessel for a meal like this one because it distributes heat evenly and provides easy clean-up.
Enchiladas are not only delicious, but a fantastic weeknight meal made easier layered in a skillet. I like to use deli turkey and dice it up into chunks, or use leftover turkey from a previous meal in this recipe. The other ingredients are pretty much pantry items that you probably already have on hand.
This meal is super quick to prepare and is comfort food to the max, a nice meal on a chilly night when you need something to warm you up. I like to serve this skillet with some pickled jalapenos for a little extra heat, fresh cilantro and a creamy avocado.
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, 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 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 oven to bake for 25-30 minutes or until golden and edges bubbly. Serve with fresh cilantro, avocado and jalapenos. Enjoy!