Green Enchilada Taco Skillet (One Pan!)
This Green Enchilada Skillet is like the love child of enchiladas and nachos. It’s all the melty, saucy, cheesy goodness of enchiladas but with crispy tortilla chips tucked in like nachos—and it all happens in just one pan.
Ingredients
- 1 tbsp olive oil
- ½ onion diced
- 1 lb ground turkey
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp paprika
- 1 cup long grain white rice uncooked
- 15 oz can green enchilada sauce
- 1½ cups water
- 1/4 cup heavy cream or sour cream
- 1 cup riced cauliflower
- 1½ cups Monterey Jack cheese divided
- Handful of tortilla chips
- Optional toppings: avocado cilantro, sour cream, jalapeños
Let's Make It
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft.
- Add ground turkey and seasonings (cumin, onion powder, garlic powder, salt, paprika). Cook until browned.
- Stir in uncooked rice, enchilada sauce, heavy cream, and water. Bring to a simmer, cover with a lid, and reduce heat to low. Cook for 15–18 minutes, or until rice is tender.
- Stir in riced cauliflower and ½ cup of cheese.
- Press tortilla chips into the skillet and sprinkle remaining cheese on top.
- Bake at 400°F for 10 minutes until bubbly and golden.
- Finish with toppings and serve hot!