Instructions

Heat the oil in a 12-inch skillet over medium heat for 2 minutes.

While the skillet heats, dice the onion and mince the garlic.

Add the onion to the skillet and cook 4 minutes until soft and translucent.

While the onion cooks, cut the tortillas into 1-inch strips, rinse and drain the beans in a colander, and shred the turkey.

Stir the garlic, chili powder, and cumin into the onion and cook 30 seconds until fragrant.

Add the tomatoes with their juices, the broth, beans, and salt, and bring to a lively simmer.

Stir in the tortilla strips and turkey, cover, and simmer 5 minutes until the strips soften and the turkey is steaming hot throughout.

Scatter the cheese over the top, cover again, and cook 2 to 3 minutes until melted and bubbling.

While the cheese melts, halve the lime, chop the cilantro leaves, and stir the sour cream with the juice of one lime half.

Cut the other lime half into wedges, spoon the lime crema over the skillet, and scatter the cilantro on top.

Serve straight from the skillet with the lime wedges for squeezing.

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Green Chile Turkey Enchilada Skillet with Lime Crema