My one-pan enchilada skillet is so good it made a permanent spot in the cookbook (obviously 😏). avail for pre-order, link in bio❤️‍🔥 Just when I had a new jar of enchilada sauce and some fresh monstrous zucchini’s in the garden, I knew I had to make it 😍 ⠀ 2 tbsp avocado oil 1⁄2 cup diced red onion 1 tsp minced garlic 1lb organic ground chicken or turkey 2 cups chopped zucchini 1 large red bell pepper, stemmed, seeded, and diced 1 (15-ounce) jar enchilada sauce (I use @Sietefoods) 1⁄4 tsp each ground cumin, chili powder, ground paprika Sea salt and freshly ground black pepper, to taste 1⁄2 cup chopped fresh cilantro, leaves only 1⁄2 cup shredded hard goat cheese (or sub your favorite cow’s milk or vegan cheese) 3-4 tortillas, cut into strips (I use @Sietefoods) 1⁄4 cup chopped scallions 1 avocado, sliced 1 tsp red chili flakes Directions: In a large skillet over medium heat, heat the oil. Add the onions and garlic and cook, stirring, for 3 minutes. Add the turkey and cook for 5 minutes, stirring and breaking up the meat, until the turkey is browned. Stir in the zucchini, bell pepper, half the enchilada sauce, the cumin, chili, paprika, and salt & pepper to taste. Cook for several min, stirring occasionally, until the peppers have softened slightly. Stir in the remaining enchilada sauce, plus 1⁄4 cup of the cilantro & 1⁄4 cup of the shredded cheese. Add the tortilla strips, stir, and reduce the heat to medium-low. Cover and cook for 10 min. Add the remaining cilantro and cheese, and the scallions. Cover and cook for 1 more minute, just until the cheese is melted. Top with the sliced avo & red chili flakes and serve🙌 #rachaelsgoodeats #highprotein #enchiladas #onepandinner #dinner #healthydinner