Turkey Enchilada Casserole
with Spinach Side Salad
Fun flavours of a Tex-Mex feast assembled like a hearty lasagne. We've hidden lots of wholesome veggies in this easy casserole along with a vibrant side salad for a grown-up palate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
6 unit
Flour Tortillas
(Contains Gluten)
160 g
Sweet Bell Pepper
2 unit
Green Onion
113 g
Baby Tomatoes
113 g
Baby Spinach
370 mL
Crushed Tomatoes with Garlic and Onion
2 tbsp
Mexican Seasoning
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Thinly slice green onions. Halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Halve tortillas.
Heat a large non-stick pan over medium 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.** Add crushed tomatoes, Mexican Seasoning and half the peppers. Cook, stirring occasionally, until sauce reduces slightly, 6-8 min. Remove pan from heat, then stir in half the spinach until wilted, 1 min.
Arrange one third of the tortillas on the bottom of a lightly oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Tip with one third of the filling, then one third of the cheese. Repeat to create 3 layers, ending with cheese on the top.
Bake casserole in the middle of the oven, until cheese is melted and layers are heated through, 5-8 min.
While enchilada casserole bakes, whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add tomatoes, half the green onions, remaining spinach and remaining peppers. Season with salt and pepper, then toss to combine.
Let casserole stand for 5 minutes, then cut into slices. Divide casserole and salad between plates. Sprinkle remaining green onions over casserole.
