topBanner
Turkey Enchiladas

Turkey Enchiladas

with a Lime Radish Salad

Read more

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!

Tags:QuickFamily Friendly
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

Minced Turkey

6 g

Garlic

113 g

Onion, sliced

7 g

Cilantro

2 tbsp

Mexican Seasoning

3 unit

Radish

370 mL

Crushed Tomatoes

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

¾ 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)3556 kJ
Calories850 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate64 g
Sugar11 g
Dietary Fiber6 g
Protein43 g
Cholesterol140 mg
Sodium1610 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
8x8" Baking Dish
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Turn on the broiler to low. Wash and dry all produce.

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 into 1/8-inch slices. (NOTE: We suggest using gloves when prepping jalapeño!) Reserve 1/2 cup crushed tomato (dbl for 4 ppl) 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 crushed tomatoes from the can, 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

While sauce simmers, 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 (dbl for 4 ppl). Season with salt and pepper. Set aside. Grease 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 crushed tomatoes and any remaining sauce from the pan. Sprinkle the cheese over top. 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 lime radish salad. Squeeze over a lime wedge, if desired.