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Mexican Recipes
Skillet Turkey Enchiladas

Skillet Turkey Enchiladas

with Lime Cucumber-Tomato Salad

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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 cucumber-tomato salad to spoon over top!

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Minced Turkey

12 g

Garlic

227 g

Onion, sliced

14 g

Cilantro

¼ cup

Mexican Seasoning

160 g

Roma Tomato

132 g

Mini Cucumber

1 can

Diced Tomatoes

12 unit

Flour Tortillas, 6in

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

2 unit

Chicken Broth Concentrate

1 cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

340 g

Carrot

2 unit

Lime

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2803 kJ
Calories670 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate66 g
Sugar11 g
Dietary Fiber5 g
Protein35 g
Cholesterol115 mg
Sodium1760 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Small Bowl
Box Greater
Large Non-Stick Pan
9x13" Baking Dish
Medium Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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PREP
PREP
1

Preheat your broiler to high (to broil enchiladas). Start preparing the recipe when the oven comes up to temperature!

Wash and dry all produce.* Roughly chop cilantro. Peel, then mince or grate garlic. Juice one lime, then cut remaining lime into wedges. Using a box grater, coarsely grate carrot. In a small bowl, reserve 1 cup diced tomatoes from the can and set aside. (NOTE: We will use reserved diced tomatoes in Step 5!)

COOK TURKEY
COOK TURKEY
2

Heat a large non-stick pan over medium heat. When the pan is 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. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)

SIMMER SAUCE
SIMMER SAUCE
3

To turkey mixture, stir in diced tomatoes from the can (NOTE: don't use the reserved diced tomatoes), broth concentrates and 1/2 cup water. Simmer, stirring occasionally, until sauce is slightly reduced, 5-6 min.

MAKE SALAD
MAKE SALAD
4

Meanwhile, cut cucumbers in half, lengthwise, then into 1/8-inch thick half moons. Cut tomatoes into 1/4-inch pieces. In a medium bowl, combine tomatoes, cucumber, cilantro, 1 tbsp lime juice and 1 tbsp oil. Season with salt and pepper. Set aside. Spray or wipe a 9x13-inch baking dish with 1-2 tbsp oil

BROIL ENCHILADAS
BROIL ENCHILADAS
5

When sauce is slightly reduced, use a slotted spoon to divide turkey mixture between tortillas. 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.

FINISH AND SERVE
FINISH AND SERVE
6

Divide enchiladas and lime cucumber-tomato salad between plates. Squeeze over a lime wedge, if desired.