Description
A quick and delicious high-protein enchilada skillet that can be made in just 30 minutes, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb ground turkey or chicken
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, cook the ground turkey or chicken over medium heat until browned.
- Add the black beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook for about 5 minutes.
- Sprinkle the shredded cheese on top and cover the skillet until the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add more vegetables like bell peppers or zucchini.
- This dish can be served with tortillas or over rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg