Great American Road Trip

Southwestern skillet enchiladas with sunny-side up eggs

Gluten Free, Soy Free

2 Servings, 850 Calories/Serving

30 – 40 Minutes

You don’t have to fire up the oven to enjoy these hearty Southwestern-style enchiladas, packed with lean ground turkey and mild green chiles.

Ingredients

  • 1 yellow onion
  • 10 ounces ground turkey
  • 1 cup cooked pinto beans
  • Southwestern spice blend (dried oregano - ground coriander - granulated garlic)
  • 2 tablespoons diced mild green chiles
  • 1½ cups diced tomatoes
  • 8 Mi Rancho 100% corn tortillas
  • 1 cup shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
  • Fresh cilantro
  • 2 pasture-raised organic eggs

Chef's Tip

The most prized green chiles in New Mexico are Hatch chiles. They come into season in the fall, and people drive from all over the area to roadside stalls to purchase them.


Instructions

1

Make the enchilada sauce

  • Peel and coarsely chop the yellow onion.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Season with salt and pepper.
  • Rinse the pinto beans.
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and Southwestern spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion is lightly browned, 2 to 3 minutes. Add the turkey and cook, stirring to break up the meat, until partially cooked, 3 to 5 minutes. Add the beans, green chiles, tomatoes, and ½ cup water and cook, stirring occasionally, until the turkey is cooked through, 2 to 3 minutes. Transfer the sauce to a medium bowl and season to taste with salt and pepper. Do not clean the pan.
While the sauce cooks, heat the tortillas.

2

Warm the tortillas

  • Remove 6 tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

3

Assemble and cook the enchiladas

On a cutting board or sheet pan, lay the tortillas side by side. Spoon about ½ cup enchilada sauce and 1 tablespoon Mexican cheese blend onto each tortilla. Carefully roll up the tortillas and place them, seam side down, in the frying pan used for the sauce. Top the enchiladas with the remaining sauce and cheese. Cover the pan and cook over medium heat until the enchiladas are heated through and bubbling and the cheese is melted, 5 to 7 minutes.
While the enchiladas cook, prepare the garnish and the eggs.

4

Prep the garnish and cook the eggs

  • Coarsely chop the cilantro.
In a small frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

5

Serve

Transfer the enchiladas to individual plates and top with the eggs. Sprinkle with the cilantro and serve.

Nutrition per serving: Protein: 53g (106% DV), Fiber: 13g (52% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 7g, Saturated Fat: 12g (60% DV), Cholesterol: 300mg (100% DV), Sodium: 610mg (25% DV), Carbohydrates: 64g (21% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, eggs.

Similar Recipes

Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free