Turkey Enchilada Casserole
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Turkey Enchilada Casserole

Turkey Enchilada Casserole

with Spinach Side Salad

All the flavours of a Tex-Mex feast packed into a hearty lasagne! We've hidden lots of wholesome veggies in this easy casserole along with a vibrant side salad for the grown-up palates!

Tags:
Family Friendly
Allergens:
Gluten
•Sulphites
•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

6 unit

Flour Tortillas

(Contains Gluten)

160 g

Sweet Bell Pepper

2 unit

Green Onion

80 g

Tomato

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*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories900 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate73 g
Sugar20 g
Dietary Fiber9 g
Protein51 g
Cholesterol165 mg
Sodium2330 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

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

Cooking Steps

Prep
1

Before starting, preheat oven to 450°F. Wash and dry all produce. Thinly slice green onions. Cut tomato into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Halve tortillas.

Make filling
2

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.** Carefully drain and discard excess fat. Add crushed tomatoes, Mexican Seasoning and half the peppers. Cook, stirring occasionally, until sauce reduces slightly, 6-8 min. Remove the pan from heat, then add half the spinach. Stir until spinach wilts, 1 min. Season with salt and pepper, to taste.

Assemble enchilada casserole
3

Arrange one third of the tortillas on the bottom of a lightly oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Top with one third of the filling, then one quarter of the cheese. Repeat to create 3 layers, ending with remaining cheese on top.

Bake enchilada casserole
4

Bake casserole in the middle of the oven until cheese is melted and layers are heated through, 7-10 min.

Make salad
5

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.

Finish and serve
6

Let casserole stand for 5 min, then cut into slices. Divide casserole and salad between plates. Sprinkle remaining green onions over casserole.