Turkey Enchiladas
with a Lime Radish Salad
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!
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
1 tbsp
Garlic Puree
113 g
Onion, sliced
7 g
Cilantro
2 tbsp
Mexican Seasoning
3 unit
Radish
370 mL
Crushed Tomatoes
6 unit
Flour Tortillas
(Contains Gluten)
1 unit
Chicken Broth Concentrate
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit
Jalapeño
1 unit
Lime
Not included in your delivery
3 tbsp
Oil*
1 g
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Turn on the broiler to low. Wash and dry all produce.
Roughly chop the cilantro. 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.
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 puree 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.**
Add the remaining crushed tomatoes from the can, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the turkey mixture. Stir to combine. Simmer until the sauce is slightly reduced, 5-6 min.
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.)
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!)
Divide the enchiladas between plates and spoon over the lime radish salad. Squeeze over a lime wedge, if desired.
