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One Pan Enchilada Skillet

Serves Two-Four

The Ingredients

  • 2 tbsp extra virgin olive oil

  • 1/2 cup diced onion

  • 1/2 tsp minced garlic

  • 1 lb organic ground turkey/ground beef/ground chicken, or tofu!

  • 2-4 big handfuls of spinach

  • 1/4 large bell pepper, diced

  • 4 regular sized almond flour tortillas (I love the brand Siete!), cut into 1-inch long strips

  • 1 jar enchilada sauce (Siete Foods is a great option!)

  • 1/2 cup shredded mexican cheese (or cheese of choice)

  • 1/4 cup chopped green onions

  • 1 sliced avocado

  • few shakes of: cumin, chili powder, paprika, and red chili flakes

  • salt and pepper, to taste

  • 6 oz broccolini

The Instructions

  • In a large skillet heat oil & onions over medium heat for a several minutes. Add the meat and brown about for 5 minutes.

  • Add the spinach, bell pepper, and 1/2 can enchilada sauce and let cook for several minutes.

  • Add the second half of the sauce & 1/4 c. shredded cheese. On medium-low heat, add the tortilla strips and cover with lid and cook for 10 minutes.

  • In a medium pot bring 1 in of water to a boil. Add broccolini, and a dash of pink salt. Cover pot and reduce heat to medium. Steam for 5-6 minutes.

  • Top with enchilada skillet with the rest of the cheese, and green onion. Cover and let simmer for 1 minute.

  • Enjoy with sliced avocado, red chili flakes and serve with steamed broccolini. YUM!


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