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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
56 g
Baby Spinach
250 g
Ground Turkey
113 g
Onion, sliced
7 g
Cilantro
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
Lime
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
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.**
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.
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.
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.
Divide enchiladas and salad between plates. Sprinkle cilantro over top of enchiladas. Squeeze over a lime wedge, if desired.
