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Skillet Turkey Enchiladas

Skillet Turkey Enchiladas

with a Lime Radish Salad

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For many cooks, ground turkey is something to make burgers with and not much else. So we’re hoping to expand everyone’s ground turkey repertoire with these enchiladas. The meat gets tossed with poblano pepper slices and wrapped in a tortilla shell before being smothered by a spiced tomato sauce and covered in cheese. We think it’s so good, you’ll be persuaded to make ground turkey a more regular part of your dinner rotation.

Tags:Spicy
Allergens:MilkWheat

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Poblano Pepper

¼ ounce

Cilantro

2 clove

Garlic

10 ounce

Ground Turkey

1 teaspoon

Chipotle Powder

1 ounce

Cream Cheese

(ContainsMilk)

4 unit

Flour Tortilla

(ContainsWheat)

1 tablespoon

Mexican Spice Blend

1 box

Crushed Tomatoes

½ cup

Mozzarella Cheese

(ContainsMilk)

2 ounce

Mixed Greens

3 unit

Radishes

1 unit

Lime

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

½ teaspoon

Sugar

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate61 g
Sugar13 g
Dietary Fiber7 g
Protein43 g
Cholesterol130 mg
Sodium1090 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
Utensilsarrow down iconarrow down icon
Large Pan
Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel and thinly slice onion. Core and seed poblano pepper, then thinly slice. Roughly chop cilantro. Mince or grate garlic.

2

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add onion and poblano pepper. Cook, tossing, until charred in spots, 7-8 minutes. Meanwhile, spread a thin layer of cream cheese on one side of each tortilla.

3

Add turkey to pan, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season to taste with salt, pepper, and chipotle powder (careful, it’s spicy—we recommend starting with a pinch and adding more as desired). Remove from heat.

4

Heat a drizzle of oil in a small pan over medium heat. Add garlic and cook, tossing, until fragrant, about 30 seconds. Add Mexican spice blend and cook, tossing, until you can really smell the spices, another 30 seconds. Stir in crushed tomatoes, cilantro, and ½ tsp sugar. Season with salt and pepper. Remove from heat.

5

Divide turkey mixture between tortillas, placing on sides spread with cream cheese. Roll up tortillas and place seam-side down in pan used for cooking for turkey. (TIP: If your pan is not ovenproof, place enchiladas in a small baking dish.) Top with enough sauce to generously coat (you may not use all). Sprinkle with mozzarella. Broil (or bake) until sauce is bubbly and cheese melts, 3-4 minutes

6

Thinly slice radishes. Halve lime. In a large bowl, toss radishes, spring mixed greens, a drizzle of olive oil, a squeeze of lime, and a pinch of salt and pepper. Divide enchiladas between plates and serve with salad to the side.