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Turkey and Ricotta Enchiladas
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Turkey and Ricotta Enchiladas

Turkey and Ricotta Enchiladas

with Green Salad

These enchiladas are made irresistible with the addition of ricotta in the mix! It's topped with more cheese before getting baked to melty perfection!

Tags:
Family Friendly
Allergens:
Milk
Gluten
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

100 g

Ricotta Cheese

(Contains Milk)

½ cup

Monterey Jack Cheese

(Contains Milk)

6 unit

Flour Tortillas

(Contains Gluten)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

370 mL

Crushed Tomatoes with Garlic and Onion

56 g

Spring Mix

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories920 kcal
Fat52 g
Saturated Fat20 g
Carbohydrate66 g
Sugar18 g
Dietary Fiber7 g
Protein50 g
Cholesterol170 mg
Sodium2280 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.

Utensils

Medium Pot
Large Non-Stick Pan
Measuring Spoons
8x8" Baking Dish
Large Bowl
Whisk

Instructions

Cook enchilada sauce
1

Before starting, preheat the oven to 425°F.Wash and dry all produce.

Heat a medium pot over medium-high. Add crushed tomatoes, half the balsamic vinegar and half the Enchilada Spice Blend. Season with salt and pepper. Bring to a gentle boil. Cook, stirring occasionally, until sauce reduces slightly, 4-5 min. Remove from heat.

Start filling
2

While enchilada sauce cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard any excess fat. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring, until fragrant, 1 min. Season with salt and pepper.

Finish filling
3

Add ricotta and half the enchilada sauce to the pan with turkey. Season with salt, then stir to combine. 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.) Spread half the remaining enchilada sauce in the baking dish.

Assemble and bake enchiladas
4

Place tortillas on a clean work surface. Divide turkey ricotta mixture between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish. Spoon remaining sauce over enchiladas, then sprinkle Monterey Jack cheese over top. Bake in the middle of the oven, until cheese melts, 5-6 min.

Make salad
5

While enchiladas bake, whisk together remaining balsamic vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. When enchiladas are almost done, add spring mix to the bowl, then toss to combine.

Finish and serve
6

Divide enchiladas between plates. Dollop with sour cream. Serve salad alongside.