Skillet Enchiladas

Thursday we’ll own a house. Excuse my absence and sporadic posting this week (month). Even though this isn’t the first time I’ve gone through the home purchase process (I owned a condo before M and I met), it’s far more overwhelming this time. It’s not just the size of the purchase, but it’s the length of time this has been going on, the fact that we are doing it from a distance, and the fact that we’ve really just gotten our financial lives fully merged within the last six months.

This past weekend, I spent the weekend away with two of my closest friends. It has been quite a while since just the three of us got together. There was lots of laughs, a few tears, beautiful scenery and plenty of wine.


My cheese plate was a big hit.

I have two focuses for our food over the next six weeks:

  1. Reduce our food waste. Spoiled food = wasted money. Wasted money = less money for furniture. You see where I’m going here.
  2. Empty the pantry, freezer and fridge. I have no desire to move food so we’re going to be doing a pantry clean out like nothing I’ve ever done before. My hope is that after a month of doing this, we’ll be looking at the back of a pretty empty freezer and pantry. Then, I’ll only be buying specific items that I need for recipes.

In the fridge I had a few items I needed to get rid of: a half used package of corn tortillas, two cups of homemade enchilada sauce, and homemade salsa. (BTW, storing salsa and dressing in Ball jars is a great way to extend their shelf life. My salsa is almost a month old and is still super fresh.) While I was digging around, I also found an ear of corn and some cherry tomatoes I could throw in the mix. The solution? Skillet enchiladas. All the ingredients you love in an enchilada, but made in one pan on the stove top! It’s a perfect Taco Tuesday solution and great for a quick weeknight meal. You could make this even faster by purchasing corn tortilla chips instead of frying them yourself.

Skillet Enchiladas

This is a great base recipe. Don’t have ground turkey? Use ground beef or ground chicken. Heck, you could even throw rotisserie chicken in. Have some peppers or jalapenos you need to use up? Toss ’em in! Like olives? Great! Use them.

Skillet Enchiladas

Leftovers are fantastic reheated (although the chips don’t retain their crunch), and M and I both enjoyed them twice that week for lunch. I served ours with sauteed sweet baby peppers on the side, which was a delicious compliment to the meal.

Skillet Enchiladas
Serves 6
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  1. 1 tbsp vegetable oil
  2. 12 corn tortillas, cut into 1" pieces
  3. Small onion, diced
  4. 1 lb ground turkey
  5. 2 cups red enchilada sauce
  6. 1/2 cup corn kernels
  7. Shredded cheese
  8. Handful of cherry tomatoes, halved
  9. Cilantro, for garnish
  10. Salsa, sour cream, and other favorite toppings
  1. Heat oil in a large skillet on medium-high heat until shimmering. Fry tortillas until lightly browned and crispy. Remove from pan and set on a paper towel.
  2. In the same pan, saute onions and ground beef until cooked through. Add in enchilada sauce and corn and simmer until thickened.
  3. Add the tortilla pieces into the pan and stir. Top with shredded cheese and allow to melt.
  4. Garnish with cherry tomatoes and cilantro before serving.
Adapted from Number 2 Pencil
Adapted from Number 2 Pencil
Two Forks One Love


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