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Heat the olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add the diced yellow onion and thawed bell pepper and onion blend. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.

Add the ground turkey to the skillet with the vegetables. Break up the turkey with a spoon and cook for 8 to 10 minutes, or until browned. Drain any excess fat from the skillet.

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

In a small bowl, whisk together the milk and self-rising flour until smooth and no lumps remain. This mixture will help thicken the sauce.

Pour the red enchilada sauce, the milk-flour mixture, and the cooked white rice into the skillet. Stir everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly.

Evenly sprinkle the shredded Monterey Jack cheese over the top of the skillet casserole. Cover the skillet with a lid (or foil if your skillet doesn't have one) and continue to cook on medium-low heat for 5 to 8 minutes, or until the cheese is completely melted and bubbly.

Alternatively, if your skillet is oven-safe, you can place it under a preheated broiler for 2 to 3 minutes to achieve a golden-brown, bubbly cheese topping. Watch carefully to prevent burning.

Remove the skillet from the heat and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.


Heat the olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add the diced yellow onion and thawed bell pepper and onion blend. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.

Add the ground turkey to the skillet with the vegetables. Break up the turkey with a spoon and cook for 8 to 10 minutes, or until browned. Drain any excess fat from the skillet.

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

In a small bowl, whisk together the milk and self-rising flour until smooth and no lumps remain. This mixture will help thicken the sauce.

Pour the red enchilada sauce, the milk-flour mixture, and the cooked white rice into the skillet. Stir everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly.

Evenly sprinkle the shredded Monterey Jack cheese over the top of the skillet casserole. Cover the skillet with a lid (or foil if your skillet doesn't have one) and continue to cook on medium-low heat for 5 to 8 minutes, or until the cheese is completely melted and bubbly.

Alternatively, if your skillet is oven-safe, you can place it under a preheated broiler for 2 to 3 minutes to achieve a golden-brown, bubbly cheese topping. Watch carefully to prevent burning.

Remove the skillet from the heat and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.
