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Turkey Enchiladas

Turkey Enchiladas

with a Lime Radish Salad

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These enchiladas are simpler than you think and are totally appetizing. They are crispy, cheesy and filled with veggies. Don't forget the citrusy and fresh radish salad to spoon over top!

Allergens:Wheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

6 g

Garlic

113 g

Onion, sliced

7 g

Cilantro

2 tbsp

Mexican Seasoning

3 unit

Radish

1 can

Diced Tomatoes

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

1 unit

Jalapeño

1 unit

Lime

Not included in your delivery

3 tbsp

Oil*

1 g

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber3 g
Protein35 g
Cholesterol115 mg
Sodium1780 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Non-Stick Pan
Measuring Cups
8x8" Baking Dish
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

Turn on the broiler to low (to broil the enchiladas). If you don’t have a garlic press, lay the garlic clove on a chopping board. Place a chef’s knife flat on top of the garlic clove and press down firmly to crush. Finely chop the garlic. Roughly chop the cilantro. Mince or grate the garlic. Juice half the lime (1 lime for 4 ppl), then cut the remaining lime into wedges. Core, then cut the jalapeño(s) into 1/8-inch slices. Reserve 1/2 cup diced tomatoes (dbl for 4 ppl) from the can in a small bowl and set aside.

2

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions, garlic and jalapeño. Cook, stirring occasionally, until the jalapeño softens, 4-5 min. Add the turkey and Mexican seasoning. Cook, breaking up the turkey, until no pink remains, 4-5 min.**

3

Add the remaining diced tomatoes from the can(s), broth concentrate(s) and 1/2 cup water (dbl for 4 ppl) to the turkey mixture. Stir together. Simmer until the sauce is slightly reduced, 5-6 min.

4

Meanwhile, cut radishes into 1/8-inch thin rounds, then cut rounds into 1/8-inch matchsticks. In another small bowl, combine radishes, cilantro, lime juice and 1 tbsp oil (db for 4 ppl). Season with salt and pepper. Set aside. Spray or wipe an 8x8-inch baking dish with 1 tbsp oil. (NOTE: Use a 9x13-inch baking dish and 2 tbsp oil for 4 ppl.)

5

When sauce is slightly reduced, using a slotted spoon, divide turkey mixture between tortillas. Roll each up to close and place, seam-side down, in the baking dish. Spoon over reserved diced tomatoes and any remaining sauce from the pot. Sprinkle over the cheese. Broil in the middle of the oven until cheese melts, 2-4 min. (TIP: Keep an eye on them so they don't burn!)

6

Divide the enchiladas between plates and spoon over the radish salad. Squeeze over a lime wedge, if desired.