By Sister Kori Claypool.
God gave us food for our health. Now a days we feel like we dont know what is healthy and what is not. I am learning what is healthy. My latest exploration has taken me to juicing. I have grown to love to juice. If not juicing i also make smoothies. Juicing and smoothies help you get essential fruits and veggies. Along with intermintent fasting, I have lost 90 pounds. Everything in this world has its good and bad sides. Eating healthy is great for your body but bad on your wallet. Eating prossessed food is bad for your body but great on your wallet. I struggle when deciding what is important. I pray for God to guide me to do his will and not my own. Praise God for he provides.
Great American Road Trip
Southwestern skillet enchiladas with sunny-side up eggs
Gluten Free, Soy Free
2 Servings, 850 Calories/Serving
30 – 40 Minutes
You don’t have to fire up the oven to enjoy these hearty Southwestern-style enchiladas, packed with lean ground turkey and mild green chiles.
- 1 yellow onion
- 10 ounces ground turkey
- 1 cup cooked pinto beans
- Southwestern spice blend (dried oregano – ground coriander – granulated garlic)
- 2 tablespoons diced mild green chiles
- 1½ cups diced tomatoes
- 8 Mi Rancho 100% corn tortillas
- 1 cup shredded Mexican cheese blend (Monterey Jack – sharp cheddar – queso blanco – asadero)
- Fresh cilantro
- 2 pasture-raised organic eggs
1. Make the enchilada sauce
- Peel and coarsely chop the yellow onion.
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Season with salt and pepper.
- Rinse the pinto beans.
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and Southwestern spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion is lightly browned, 2 to 3 minutes. Add the turkey and cook, stirring to break up the meat, until partially cooked, 3 to 5 minutes. Add the beans, green chiles, tomatoes, and ½ cup water and cook, stirring occasionally, until the turkey is cooked through, 2 to 3 minutes. Transfer the sauce to a medium bowl and season to taste with salt and pepper. Do not clean the pan.
While the sauce cooks, heat the tortillas.
2. Warm the tortillas
- Remove 6 tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
3. Assemble and cook the enchiladas
On a cutting board or sheet pan, lay the tortillas side by side. Spoon about ½ cup enchilada sauce and 1 tablespoon Mexican cheese blend onto each tortilla. Carefully roll up the tortillas and place them, seam side down, in the frying pan used for the sauce. Top the enchiladas with the remaining sauce and cheese. Cover the pan and cook over medium heat until the enchiladas are heated through and bubbling and the cheese is melted, 5 to 7 minutes.
While the enchiladas cook, prepare the garnish and the eggs.
4. Prep the garnish and cook the eggs
- Coarsely chop the cilantro.
In a small frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
Transfer the enchiladas to individual plates and top with the eggs. Sprinkle with the cilantro and serve.