Enchilada Skillet

One-pan wonder alert! This high protein enchilada skillet is loaded with seasonal butternut squash, bold flavors, and portions that don't mess around. Easy and so satisfying-- you'll be making this on repeat!!

Servings: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients:

• 1 tbsp Olive Oil

• 1 lb Ground Turkey, 93%

• 1/2 cup Yellow Onion, diced

• 1 tsp Garlic Powder

• 1 tsp Salt

• 1 tsp Black Pepper

• 1 tsp Cumin

• 2 cups Butternut Squash, cubed (I used frozen and thawed it first)

• 1 1/2 cup Mild Enchilada Sauce

• 4 Flour Tortilla, cut into pieces

• 2 cup Mexican Cheese, shredded

• 2 tbsp Cilantro, fresh

• 1 tbsp Green Onion

• 1 Avocado, sliced

Directions:

1. Using a large skillet, over medium heat, add olive oil, ground turkey, onion, garlic, salt, pepper, and cumin. Cook until meat is cooked through and onions are tender.

2. Remove turkey from skillet and set aside.

3. Add butternut squash to skillet and sauté until soft. Add turkey back into skillet.

4. Stir in enchilada sauce and bring to a simmer.

5. Add the cut tortillas and gently combine.

6. Add the 1 cup of cheese and stir.

7. Top with remaining cup of cheese, cilantro, green onion, and sliced avocado

Nutrition:

Calories: 551

Protein: 41g

Carbohydrates: 35g

Fiber: 5g

Fat 26g