Skillet Turkey Enchiladas
with Bell Pepper and Tomato Salad
These delicious enchiladas are simpler than you think! Crispy cheese and veggie-filled tortillas will bring everyone rushing to the table! Don't forget the citrusy and fresh bell pepper and tomato salad to spoon over top!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Turkey
12 g
Garlic
227 g
Onion, sliced
14 g
Cilantro
¼ cup
Mexican Seasoning
160 g
Tomato
132 g
Sweet Bell Pepper
1 can
Diced Tomatoes
12 unit
Flour Tortillas
(Contains Gluten)
2 unit
Chicken Broth Concentrate
1 cup
Mozzarella Cheese, shredded
(Contains Milk)
340 g
Carrot
2 unit
Lime
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat your broiler to high and wash and dry all produce. Roughly chop cilantro. Peel, then mince or grate garlic. Juice one lime, then cut remaining lime into wedges. Coarsely grate carrot using a box garter. Reserve 1 cup diced tomatoes from the can into a small bowl. Set aside. (NOTE: We will use reserved diced tomatoes in Step 5!)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions, garlic and carrots. Cook, stirring occasionally, until onions soften, 2-3 min. Add turkey and Mexican seasoning. Cook, breaking up turkey, until no pink remains, 4-5 min.**
Add diced tomatoes from the can (NOTE: don't use the reserved diced tomatoes), broth concentrates and 1/2 cup water to the turkey mixture. Stir together. Simmer, stirring occasionally, until sauce is slightly reduced, 5-6 min.
While sauce simmers, cut cucumbers into 1/8-inch thick half moons. Cut roma tomatoes into 1/4-inch pieces. Toss together roma tomatoes, cucumber, cilantro, 1 tbsp lime juice and 1 tbsp oil in a large bowl. Season with salt and pepper. Set aside. Spray or wipe a 9x13-inch baking dish with 1-2 tbsp oil.
When sauce is slightly reduced, use a slotted spoon to divide turkey mixture between tortillas. Carefully roll each tortilla up to close and place, seam-side down, in the prepared dish. Spoon over reserved diced tomatoes from the small bowl and any remaining sauce from the pan. Sprinkle over cheese. Broil enchiladas, in middle of oven, until cheese melts, 2-4 min.
Divide enchiladas and lime cucumber-tomato salad between plates. Squeeze over a lime wedge, if desired.
