Skillet Turkey Tinga Enchiladas
Ingredients
- 1 lb ground turkey
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (28-oz) can fire-roasted diced tomatoes
- 2 (15-oz) cans no-salt-added black beans, drained and rinsed
- 1 (7-oz) can chopped green chiles
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 cup low-sodium chicken broth
- 1 tsp dried oregano
- 8 soft taco-size corn tortillas
- 1½ cups shredded reduced-fat colby-Jack cheese
- 1 avocado, sliced
- 3 Tbsp reduced-fat sour cream
Instructions
- Preheat oven to 350°F. Cook turkey, onion, and garlic in a large ovenproof skillet over medium heat until turkey is browned and crumbly. Stir in tomatoes, beans, chiles, chipotle peppers, broth, and oregano.
- Bring to a boil, reduce heat, and simmer 10 minutes of until slightly thickened. Season with salt and pepper to taste.
- Arrange tortillas over turkey mixture; sprinkle with cheese. Transfer skillet to oven, and bake 20 minutes.
- Serve with avocado slices and sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
479
|
479
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 32 | 32 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 729 | 729 |
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