Cheesy Turkey Enchiladas and DIY Enchilada Sauce
with Sour Cream- Milk
- Sulphites
- Wheat
- Barley
- Soy
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
Ingredients: Ground turkey • Green pepper • Roma tomato • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • All-purpose flour (wheat).
Ingredients
250 g
Ground Turkey
½ unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
16 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
86 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
6 unit(s)
Flour Tortillas
(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)
1 tbsp
All-Purpose Flour
(Contains: May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
2 unit(s)
Tomato
½ unit(s)
Lime
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat broiler to high. Wash and dry all produce.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then flour. Stir to combine.
- Whisk in 1 cup (2 cups) water, 1 1/2 tbsp (3 tbsp) Mexican Seasoning and broth concentrate for 1 min, until smooth. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer for 4-6 min, whisking 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 (use whole onion for 4 servings) into 1/4-inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime. Cut any remaining lime into wedges.
- To a medium bowl, add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) 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 5-6 min, stirring often, until softened. Season with salt and pepper, then transfer to a plate.
- To the pan, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt, pepper and remaining Mexican Seasoning.
- Return veggies to the pan.
- Stir in half the enchilada sauce. Remove from heat.
- Lightly oil an 8x8-inch (9x13-inch) baking dish with 1/2 tbsp (1 tbsp) oil.
- Place tortillas on a clean work surface.
- Divide turkey filling between tortillas.
- Roll up to close tortillas and place seam-side down in the prepared baking dish.
- Drizzle remaining enchilada sauce over assembled enchiladas, then sprinkle with cheese.
- Broil in the middle of the oven for 3-6 min, until cheese melts and edges of enchiladas are slightly crispy. (TIP: Keep an eye on them so they don't burn.)
- Divide enchiladas between plates.
- Dollop salsa and sour cream over top.
- Squeeze a lime wedge over top.
If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**
