Zucchini and Kale Turkey Enchilada Skillet

A quick and easy protein and veggie packed skillet perfect for a quick night when you're short on time.

Course Dinner, Main Course

Cuisine Mexican

Keyword turkey enchiladas

Prep Time 10

Cook Time 15

Servings servings

Calories 331kcal

Author Kelli Shallal MPH RD

Ingredients

½ yellow onion, chopped
2 cloves garlic minced
2 tablespoons avocado oil (could probably use less if using a cast iron skillet)
3 cups tuscan kale, shredded
1 lb ground turkey (ground chicken, beef, pork, or bison could be subed)
2 medium zucchini chopped
¾ cup red enchilada sauce
4 ounces shredded cheese I used pepper jack

Instructions

Saute onions in skillet for 2-3 minutes until translucent and fragrant. Add in minced garlic and saute for an additional minute. Finally add in kale and saute until wilted.
Add in turkey and saute for 2-3 minutes. Add in chopped zucchini and seasonings, let meat finishing browning for 3-5 minutes. Mix in enchilada sauce.
Top with shredded cheese and broil on high for 60 seconds, dig in!

Notes

I left the tortillas out of this one and went for simple. You could easily throw this mix over brown rice, quinoa, or a low carb tortilla to add a bit of healthy complex carbs in. I just ate mine steaming hot in a bowl (that's also how I brought it for lunch to work today along with some finger veggies like cucumbers, carrots, and tomatoes.)

Nutrition