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Mexican Recipes
Skillet Turkey Enchiladas

Skillet Turkey Enchiladas

with Lime Cucumber-Tomato Salad

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3.5 / 4 Ratingout of 281 ratings
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These enchiladas are simpler than you think and are totally appetizing. They are crispy, cheesy and filled with veggies. 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

4 tbsp

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*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3096 kJ
Calories740 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate68 g
Sugar11 g
Dietary Fiber5 g
Protein39 g
Cholesterol130 mg
Sodium1880 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Small Bowl
Box Greater
Large Non-Stick Pan
9x13" Baking Dish
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Preheat your broiler to high (to broil enchiladas).

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 the reserved diced tomatoes in Step 5!)

2 COOK TURKEY
2 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 grated carrots. Cook, stirring occasionally, until onions soften, 2-3 min. Add turkey and 4 tbsp 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.**)

3 SIMMER SAUCE
3 SIMMER SAUCE
3

To the pan with 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.

4 MAKE SALAD
4 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.

5 BROIL ENCHILADAS
5 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 baking dish. Spoon over reserved diced tomatoes from the small bowl and any remaining sauce from the pan. Sprinkle over cheese. Broil assembled enchiladas in middle of oven, until cheese melts, 2-4 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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