take my word for it wednesday.. skillet enchiladas are so easy and so good.. also introducing gullo garage!!

 

 

 

we are back to another wednesday and another day for me to ask you to take my word for it.. i believe in the past i've been pretty good on my "advice".. so today i have 2 things i want you to take my word for.. 1 being this recipe.. ahh mayyy zing.. i referred to this under 30 minutes skillet lasagna as being the best thing i've ever made in one skillet.. well let me tell you this dish i am sharing with you today gives the lasagna a run for it's money.. it's the same exact concept as the lasagna.. same ease.. same under 30 meal prep.. but totally different flavor profile.. however equally yummy!!!!

 

the second thing i want you to take my word for is that my brother-in-law started a fun and family interactive blog.. it's hanging out in gullo garage.. and while i give you recipes and tip and tricks for crafts, cooking and what not.. his blog is about boats, cars and other garage projects to share with your kids and family and get the family back in the garage doing projects together.. he'll be sharing with you some great projects.. i will share with you soon a bench for the garage that he and pete made.. i love it.. i can't wait for my very own.. we will also from time to time share posts, recipes, projects, etc., between each others blog... so take my word for it.. you will want to check out his blog!! tell him the smarter gullo sent you.. *giggle* ok don't say that but you can think it if you want he he..

 

on to the recipes!!

 

{p.s. the pictures are once again funky.. it was so overcast the night i made these.. it's been monsoon weather here and wow has mother nature been taking it pretty serious..}

 

 

i used la tortilla factory home made style corn and whole wheat tortillas in this recipe and i love love them. i love their flavor and that they are made with whole wheat flour as well..

 

cheesy easy skillet enchiladas

prep time: 5 minutes
cooking time: 30 minutes
servings: 4

ingredients:

1 lb. ground turkey {or beef if you prefer}
olive oil {i used chili infused olive oil, if you don't have that once you've put your olive oil in pan sprinkle with 2 tsp. of chili powder}
1 onion, diced and separated in half
1 14.5 oz can of enchilada sauce i love the "hot" pete's like the medium..  {also you might need a little water or chicken broth if needed}
8 6 inch corn tortillas, cut into bite size pieces.. {you could use flour instead but i believe it would definitely soak up more moisture and you would need to add a splash of water or chicken broth}
1 cup shredded cheese {i used 1/2 sharp cheddar and 1/2 monteray jack, but you could use pepper jack instead of the monteray}
1 tsp. cumin
1 tsp. garlic powder
salt and pepper

toppings: {all optional}

sour cream
onion, chopped
cilantro, chopped
green onions, chopped
black olives, sliced {which i totally forgot but wanted to use.. boohoo}
sliced avocado

directions:

in a large non stick skillet {with lid} heat two twirls around the pan with chili oil or olive oil and 2 tsp. of chili powder over medium heat.. once the oil is hot add 1/2 of your chopped onions.. cook until tender, about 3 minutes.. add ground turkey and cook until longer pink.. about 5-7 minutes.. add enchilada sauce..stir well to combine well, add cumin, salt, pepper and garlic powder.. add your bite size tortillas.. stir until all the tortillas are covered in sauce, if it doesn't appear you have enough liquid add a splash of water or chicken broth.. continue to stir.. once all the tortillas are submerged in liquid cover, reduce heat to low and cook for about 5-7 minutes.. {now most of the liquid will be gone and that's a good thing..} add cheese and cover and cook another 4-5 minutes or until cheese is melty and yummy.. add a few dollops of  sour cream, the remaining onions and cilantro.. or any other topping you desire and serve immediately..

enjoy and get cook'n!!