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!

Turkey Enchiladas with Lime Radish Salad


8 oz ground turkey

2 oz Garlic/pickled jalapeno/onion mix

2 oz cucumber

2 oz Zest Mexican Seasoning*

2 oz radishes (4)

14 oz diced tomatoes (1)

6 oz flour tortillas (6)

4 oz chicken stock

8 oz shredded cheese

2 oz lime (1)

2 oz cilantro


*Zest Mexican Blend: chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, pepper




Olive oil

Salt & pepper




2 small bowls

Large pot/skillet

Chopping board & knife

Can opener

8 x 8 baking dish (or similar)

Slotted spoon


Turkey Enchiladas with Lime Radish Salad

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*Approximate Values Based On My Fitness Pal


    Turn on the broiler to low

    Chop the cilantro

    Juice half the lime, then cut the remaining lime into wedges

    Open canned tomatoes and reserve ½ for later in a small bowl

    Cut radishes into 1/8-inch thin rounds, then cut rounds into 1/8-inch matchsticks

    Cut cucumbers into matchsticks


      Step 1: Cook Turkey

      Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil and onion/jalapeno/garlic mixture. Cook, stirring occasionally for 4-5 minutes. Add the turkey and Mexican seasoning. Cook, breaking up the turkey, until no pink remains, 4-5 min.

      Step 2: Simmer Sauce

      Add the remaining diced tomatoes from the can, chicken stock and 1/2 cup water to the turkey mixture. Stir together. Simmer until the sauce is slightly reduced, 5-6 min.

      Step 3: Make salad

      In a small bowl combine radishes, cucumbers, cilantro, lime juice and 1 tbsp oil Season with salt and pepper. Set aside. Spray or wipe an 8x8-inch baking dish with 1 tbsp oil.

      Step 4: Broil

      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 diced tomatoes and any remaining sauce from the pot. Sprinkle over the cheese. Broil in the middle of the oven until cheese melts, 2-4 min. Keep an eye on them so they don’t burn!

      Step 5: To Serve

      Divide the enchiladas between plates and spoon over the radish salad. Squeeze over a lime wedge, if desired.