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 - GLEN LAKE
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.
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
L&B Ready To Heat Pulled Chicken, 12 Ounce
$11.99$1.00/oz
Frontera Red Chile Enchilada Sauce with Tomato & Garlic, 8 Ounce
2/$5 Huge Deal
$2.50 was $3.87$0.31/oz
Frescados Yellow Corn Tortillas, 30 Each
$3.19$0.11 each
Frontera Tomatillo Salsa, 16 Ounce
Huge Deal
$3.99 was $6.69$0.25/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.