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!
/ serving 4 people
/ serving 4 people
Sweet Bell Pepper
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Chicken Broth Concentrate
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
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.