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Skillet Turkey Enchiladas
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Skillet Turkey Enchiladas

Skillet Turkey Enchiladas

with a Lime Radish Salad

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.


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

Total Time40 minutes


serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

¼ ounce


2 clove


10 ounce

Ground Turkey

1 teaspoon

Chipotle Powder

1 ounce

Cream Cheese

(Contains Milk)

4 unit

Flour Tortilla

(Contains Wheat)

1 tablespoon

Mexican Spice Blend

1 box

Crushed Tomatoes

½ cup

Mozzarella Cheese

(Contains Milk)

2 ounce

Mixed Greens

3 unit


1 unit


Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

½ teaspoon







Nutrition Values

/ 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.


Large Pan


Preheat and Prep

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.

Cook Veggies and Prep Tortillas

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.

Cook Turkey

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.

Make Sauce

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.

Broil Enchiladas

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

Make Salad and Plate

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.

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