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Skillet Turkey Enchiladas
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Skillet Turkey Enchiladas

Skillet Turkey Enchiladas

with Carrot Spinach 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 fresh carrot and lime-dressed salad!

Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

56 g

Baby Spinach

250 g

Ground Turkey

113 g

Onion, sliced

7 g


1 tbsp

Mexican Seasoning

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

6 unit

Flour Tortillas

(Contains Gluten)

1 unit

Chicken Broth Concentrate

½ cup

Cheddar Cheese, shredded

(Contains Milk)

56 g

Carrot, julienned

1 unit


Not included in your delivery

0.13 tsp


¼ tsp


3 tbsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate72 g
Sugar16 g
Dietary Fiber9 g
Protein43 g
Cholesterol135 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Large Bowl
8x8" Baking Dish



Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Juice half the lime, then cut remaining lime into wedges.

Cook veggies and turkey

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until onions soften, 2-3 min. Transfer veggies to a plate. Add another 1/2 tbsp oil (dbl for 4 ppl) to the pan, then turkey and Mexican Seasoning. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**

Finish filling

Add crushed tomatoes, cooked veggies, broth concentrate and 1/4 cup water (dbl for 4 ppl) to the pan with turkey, then stir to combine. Simmer, stirring occasionally, until sauce is slightly reduced, 5-6 min. Season with salt and pepper.

Make salad

While filling simmers, whisk together 1 tbsp lime juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add carrots and spinach. Season with salt and pepper, then toss to combine. Set aside.

Assemble and broil enchiladas

Grease an 8x8-inch baking dish with 1 tbsp oil. (NOTE: For 4 ppl, use a 9x13-inch baking dish greased with 2 tbsp oil.) Place tortillas on a clean work surface. Divide turkey mixture between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish. Sprinkle cheese over top. Broil in the middle of the oven until cheese melts, 2-3 min.

Finish and serve

Divide enchiladas and salad between plates. Sprinkle cilantro over top of enchiladas. Squeeze over a lime wedge, if desired.