Macro Friendly Enchilada Skillet

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enchilada skillet
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Macro Friendly Enchilada Skillet

A really quick way to get that yummy, cheesy enchilada flavor without having to stuff any tortillas. Try to find mild green chiles and mild red enchilada sauce if you have picky palates to feed at home.
servings 4 servings
Prep Time 5 minutes
Cook Time 10 minutes


  • 1 pound ground turkey I used 99% fat free
  • 1.25 oz taco seasoning
  • 3/4 cup water give or take a few tablespoons
  • 1/2 cup grated carrot
  • 4 oz mild green chiles
  • 1/2 cup fresh sweet corn or just use frozen
  • 1/2 cup black beans
  • 10 oz mild red enchilada sauce I used La Victoria
  • 4 oz grated cheddar cheese divided
  • 8 corn tortillas cut into 1 inch pieces
  • 3 tablespoons chopped fresh cilantro


  • Place large nonstick skillet over medium heat. Spray with nonstick cooking spray. Add ground turkey and break apart while it cooks. After turkey is fully cooked, add in taco seasoning, water, carrot, green chiles, corn, black beans and enchilada sauce. Simmer 5 minutes to evaporate the water.
  • Fold in half the cheddar cheese and the pieces of tortillas. The tortillas should soak up any extra liquid in the pan. Top with remaining cheddar cheese and cover 30 second to 1 minute to melt. Top with chopped cilantro, divide into four even portions and serve with any extra toppings you'd like (salsa, sour cream, guacamole, tomatoes, onion, etc..)


The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 421 calories, 14.2g F/35.6g C/40g P. Calculate any additional toppings separately. 


Calories: 458kcal | Carbohydrates: 46g | Protein: 41g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1697mg | Potassium: 637mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4346IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 3mg
Course: Dinner
Cuisine: Mexican

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