Skillet Enchiladas

Got the recipe here: http://www.number-2-pencil.com/2012/04/17/skillet-enchiladas/

Courtesy of: No. 2 Pencil

Made on: 04/22/2015

INGREDIENTS

• 1 tablespoon coconut oil (or your oil of choice)
• 12 corn tortillas
• 1 small onion, diced
• 1 pound of ground turkey
• ½ of a pepper, diced (I used some green and some red)
• 1 can diced tomatoes and green chilies
• 1 ½ cups corn, frozen
• ¾ cup pinto beans
• ¾ cup red kidney beans
• 1 large can of red enchilada sauce (or make it yourself!)
• To taste: Cumin, chili powder, red pepper flakes, cayenne pepper, salt, pepper
• 1 can black olives
• 1 cup shredded cheese
• Greek yogurt, plain

INSTRUCTIONS

1. Cut corn tortillas into bite-size pieces.

2. Heat oil in skillet on medium-high heat and pan fry tortillas until slightly toasted and lightly crispy.

3. Remove from pan and brown onions and ground turkey in the same skillet, seasoning meat to taste, until turkey is completely cooked and onions are softened.

4. Add diced pepper, tomatoes and green chilies, corn, and beans. Cook until softened.

5. Add enchilada sauce and simmer for a few minutes, or until desired consistency is reached.

6. Add tortillas and stir. Serve immediately, topped with black olives, shredded cheese, and Greek yogurt.

Notes:

· I took a lot of liberties with this, mostly because I was starving and had a hard time finding things that didn’t sound like amazing additions to an enchilada. Feel free to make it your own. I like spice, so I threw in some cayenne pepper. If I had had a jalapeno on hand, I would have put that in too!

· I made the enchilada sauce myself, and it was pretty good! Go ahead and Google any recipe; it’s surprisingly easy.

· I replaced the sour cream from the original recipe with Greek yogurt, and I recommend it. I hear a lot of people talking about not being able to stomach it; if you are one of those people, try it this way. When it’s all mixed in with these delicious flavors, you really won’t notice the difference. When I reheated the leftovers, I was out of yogurt, so I threw in some cottage cheese, and that worked too!

· You could serve this over tortilla chips (or pan fried corn tortillas) like nachos, for a twist. The longer the tortillas sit in with the rest of the ingredients, the more sauce they will soak up, so you want to eat this as soon as you mix them in, and keep them separate when storing leftovers.

Overall Satisfaction: So Good. Seriously amazing. Brandon has already requested that I make it again, and we ate it two days ago. And then again yesterday…

Would I Make it Again? And again and again and again!

Just looking at this picture makes me want to make more!