Turkey Enchilada Skillet
With a little help from leftover Thanksgiving turkey or everyday rotisserie chicken or turkey, this delicious one pot meal is on the table in about half an hour!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Turkey Enchilada Skillet
000
Ingredients
Leftover turkey or chicken
Enchilada sauce
Corn tortillas
Tomatillo green salsa
shredded Monterey Jack cheese
Sour cream
Fresh cilantro
Jalapeño peppers, seeded and sliced
Directions
- Shred the poultry meat.
- In a skillet, layer your favorite enchilada sauce, corn tortillas and tomatillo green salsa.
- Top with the shredded turkey and shredded Monterey Jack cheese.
- Cover and cook over medium heat for 20 minutes.
- Broil in the oven 2 minutes to brown the cheese.
- Top with sour cream, fresh cilantro and sliced jalapeño peppers.
0 minutes
Prep Time
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Cook Time
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Servings
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Makes 0 servings
Chef's Line Cold Rotisserie Boneless Turkey Breast, 0.75 Pound
$9.74 avg/ea$12.99/lb
Frontera Green Chile Enchilada Sauce with Tangy Tomatillo and Garlic, 8 Ounce
2/$5 Huge Deal
$2.50 was $3.87$0.31/oz
Catallia Corn Tortillas, 11.9 Ounce
2/$3 Huge Deal
$1.50 was $1.99$0.13/oz
Calavo Salsa Lisa Tomatillo Green Chile Salsa, 16 Ounce
2/$7 Huge Deal
$3.50 was $4.49$0.22/oz
Kraft Shredded Colby & Monterey Jack Cheese, 8 Ounce
$3.99$0.50/oz
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Directions
- Shred the poultry meat.
- In a skillet, layer your favorite enchilada sauce, corn tortillas and tomatillo green salsa.
- Top with the shredded turkey and shredded Monterey Jack cheese.
- Cover and cook over medium heat for 20 minutes.
- Broil in the oven 2 minutes to brown the cheese.
- Top with sour cream, fresh cilantro and sliced jalapeño peppers.