Turkey & Pepper Enchiladas
with Pico de Gallo & Lime Crema
Saucy, smothered, hearty, and delicious: This enchilada bake has everything you could possibly want. You’ll start by wrapping tortillas around a filling of spiced ground pork and sautéed bell pepper, then coating the bundles with a healthy glug of zesty sauce and a sprinkle of Mexican cheese. Bake until piping hot and bubbly, then top with lime crema and pico de gallo and dig into all that deliciousness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
1 unit
Green Bell Pepper
4 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
10 ounce
Enchilada sauce
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into 1⁄2-inch pieces.
• In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. • In a separate small bowl, combine sour cream with as much remaining lime juice as you like. Add 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 pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook until just softened, 4-5 minutes. • Add another drizzle of oil to pan. Add pork, Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in 1 TBSP enchilada sauce (2 TBSP for 4 servings). (You’ll use more enchilada sauce later.) Turn off heat.
Simply cook through this step as instructed, swapping in turkey for pork.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or an ovenproof pan.
• Pour remaining enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese is melted, 5-7 minutes.
• Top enchiladas with lime crema and pico de gallo. • Divide between plates and serve with any remaining lime wedges on the side.
