Greek yogurt or sour cream, for garnish and serving
cilantro, for garnish and serving
avocado, for garnish and serving
jalapeño, for garnish and serving
lime wedges, for garnish and serving
Method
Preheat oven to 400 degrees.
Heat a 10 inch cast iron skillet over medium-high heat. Once hot, add the olive oil and the ground turkey. Cook the ground turkey until no longer pink, breaking it up as it browns.
Next, add minced garlic, diced onion, cumin, oregano, paprika, salt, and pepper and cook for another 3-4 minutes until the onion becomes translucent.
Add the hatch chilies, diced sweet potato, black beans, and red enchilada sauce and stir until well combined. Simmer for 10-12 minutes until sweet potatoes are tender, stirring occasionally.
Whisk together lime juice and arrowroot starch until well combined. Remove the skillet from the heat and pour in the lime juice/arrowroot starch mixture and then the shredded pepper jack cheese. Stir until well combined.
Top the casserole evenly with the shredded Colby Jack cheese. Place the skillet in the oven and bake at 400 degrees for 10-12 minutes until bubbly and the cheese is golden brown.
Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, avocado slices, and sliced jalapeño before serving.