One-Pan Turkey Enchiladas Verdes

Name: One-Pan Turkey Enchiladas Verdes with Mexican Cheese & Hot Sauce Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 2 unit Scallions; 1 teaspoon Hot Sauce; 3 tablespoon Sour Cream; 10 ounce Ground Turkey; 1 tablespoon Southwest Spice Blend; 7.06 ounce Green Salsa; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; 2 teaspoon Cooking Oil; Salt; Pepper

with Mexican Cheese & Hot Sauce Crema

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When it comes to Mexican-style cuisine, burritos typically get all the glory. In our humble opinion, enchiladas are an unsung dinner hero. They’re technically easier-to-assemble burritos that get smothered in a delicious sauce, but they’re really so much more than that! Ours start with spiced turkey and charred green pepper that get rolled up in warm tortillas. This winning combo gets topped with tangy salsa verde and cheese, then baked until bubbly and melty. Hear that? That’s the sound of the dinner bell!

Tags:

Spicy

•Easy Cleanup

•Easy Prep

•Climate Superstar

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

2 unit

Scallions

1 teaspoon

Hot Sauce

3 tablespoon

Sour Cream

10 ounce

Ground Turkey

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

½ cup

Mexican Cheese Blend

6 unit

Flour Tortillas

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories800 kcal

Fat45 g

Saturated Fat16 g

Carbohydrate62 g

Sugar6 g

Dietary Fiber4 g

Protein43 g

Cholesterol145 mg

Sodium1770 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

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

• Heat broiler to high. Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

• In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5-7 minutes.

• Add a drizzle of oil, turkey*, and scallion whites to pan with green pepper. Season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. • Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

• Place a small amount of turkey filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used to cook filling. TIP: For 4 servings, or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. • Top with remaining salsa and sprinkle with Mexican cheese blend.

• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.