Sneaky Veggie Turkey Enchilada Skillet

This skillet comes together in less than 30 minutes and is the perfect addition to your weeknight dinner rotation. It is lean thanks to ground turkey, packed with plenty of sneaky veggies, and rounded out with the classic and delicious flavors of enchilada sauce and cheese. This one is so simple, so nourishing, and so good. Try it out, and let me know what you think! :)

Serves: 4

Prep Time: 5 min | Cook Time: 20 min

Ingredients:

• 2 medium zucchini, finely chopped

• 2 red bell peppers, finely chopped

• 2 tbsp olive oil

• 1 lb ground turkey

• 1/2 tsp each of kosher salt, black pepper, onion powder, garlic powder, paprika, and oregano

• 1 1/2 cups gluten-free enchilada sauce (regular works great, too.)

• 1 1/2 cups Mexican-style shredded cheese

• 1/4 cup chopped cilantro

• sour cream

• rice, GF tortillas, or chips for serving

Method:

1. Heat a large skillet with 1 tbsp olive oil on medium-high heat. Once heated, add the chopped veggies and cook until tender, about 8-10 minutes. Stir occasionally.

2. Remove the veggies from the pan and add the other tablespoon of olive oil, the ground turkey, and the seasonings. Break up the meat and cook until it is no longer pink, 5-8 minutes.

3. Add the veggies back into the pan with the meat and enchilada sauce. Stir everything together, and let this simmer together for 3-5 minutes, stirring occasionally.

4. Sprinkle the cheese evenly over the turkey and veggie mixture. Cover the skillet with a lid, and let it melt for 3-5 minutes. Once the cheese is melted, remove from heat, top with chopped cilantro and a dollop of sour cream (highly recommend), and serve with your desired carb. Enjoy! :)