Wednesday, November 18, 2015

High Protein One Pan Enchiladas

As soon as the weather gets chilly I want warm, comfort food. If I had to choose a favorite type of comfort food it would be Mexican, specifically enchiladas. I love the flavors and the cheesy goodness. Most of my favorite enchilada recipes are super high in fat, but after experimenting with a handful of different "one pan" recipes - substituting this for that, adding this, taking out that, etc. I eventually came up with my own recipe that my whole family loves.


  • 1 package (20 oz) extra lean ground turkey
  • 1 chopped onion
  • 1 can corn, drained
  • 1 can black beans, drained
  • 28 oz. your favorite enchilada sauce (my favorite is Trader Joe's brand, or the La Victoria brand red enchilada sauce)
  • 6 corn tortillas, chopped into bite sized pieces
  • 1/2 cup shredded pepper jack cheese (or monterey jack, cheddar, etc)
  • 1 package reduced sodium taco seasoning

Chop tortillas into bite sized pieces, and pop on an oven sheet. Bake at 350 for about 15 minutes, or until tortilla pieces have a nice crisp to them. Set aside.

In one large skillet start cooking your onions until they are almost clear. Add your ground turkey, and taco seasonings and cook until just about through. Add your corn and black beans, and once the ground turkey is fully cooked add your enchilada sauce. Let everything cook and simmer together on low for about five minutes. Add in your shredded cheese, your tortilla bits and stir. Serve immediately.

Optional garnishes: more shredded cheese, sliced avocados, sliced tomatoes, sour cream (or sub with plain Greek yogurt), crushed tortilla chips.

This recipes generously serves eight, and makes for great leftovers!

It is so delicious! My girls ask for seconds or thirds!

Cheesy goodness - a little bit of cheese goes a long way, and with this recipe you won't miss all the extra gobs of cheese that come with most traditional enchiladas:

I hope you love this as much as we do, and don't forget to PIN it for future reference!

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