Name: Green Enchilada Skillet Casserole
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 8 corn tortillas; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 pound ground turkey; 2 cloves garlic, finely chopped; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 cup frozen riced mixed broccoli and cauliflower; 1 4-ounce can diced green chiles; 2 10-ounce cans green enchilada sauce (about 2 1/4 cups); 4 ounces pepper Jack or Monterey Jack cheese, diced; 1/2 cup packed fresh cilantro, roughly chopped

Directions

Preheat the oven to 450˚ F. Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat.
Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro.

Photograph by Andrew Purcell

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Green Enchilada Skillet Casserole

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