Cheesy Chipotle Turkey Enchiladas
with homemade enchilada sauce
Smoky ground beef and melted cheesy goodness topped with a generous drizzle of chipotle sauce make this an easy-to-cook Mexican-inspired feast that the whole household will love!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
½ unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
g
Chili-Cumin Spice Blend
(May contain traces of: Milk, Soy, Triticale, Tree nuts, Wheat, Peanuts, Sulphites, Mustard, Sesame)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
7.5 g
Beef Stock Powder
(Contains: Sulphites, Soy May contain traces of: Milk, Tree nuts, Wheat, Peanuts, Mustard, Sesame)
1 unit(s)
Tomato
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Chipotle Sauce
(Contains: Milk, Soy, Egg, Mustard May contain traces of: Milk, Soy, Tree nuts, Wheat, Sulphites, Mustard, Sesame, Fish, Egg, Gluten, Crustaceans)
Not included in your delivery
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
3.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- In a medium pot, heat 1 tbsp (2 tbsp) butter over medium.
- When butter is melted, sprinkle 1 tbsp (2 tbsp) flour over top, then stir to coat.
- Whisk in 1 cup (2 cups) water, half the Chili-Cumin Spice Blend and beef stock powder until smooth. Bring to a simmer.
- Once simmering, cook for 4-6 min, stirring often, until enchilada sauce thickens slightly.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- Cut tomato into 1/4-inch pieces.
- To a medium bowl, add tomatoes, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-5 min, stirring occasionally, until softened. Transfer to a plate.
- To the same pan, add beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with remaining Chili-Cumin Spice Blend.
- Return veggies to the pan.
- Stir in half the enchilada sauce. Removte from heat.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1 tsp (2 tsp) oil.
- Place tortillas on a clean work surface.
- Divide filling between tortillas.
- Roll up to close and place seam-side down in the prepared baking dish.
- Drizzle remaining enchilada sauce over top, then sprinkle with cheese.
- Broil in the middle of the oven for 3-6 min, until cheese melts and edges are slightly crispy. (TIP: Keep an eye on enchiladas so they don't burn!)
- Divide enchiladas between plates.
- Spoon salsa and dollop sour cream over top. Drizzle with chipotle sauce.*
