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!
MEAL KIT CONTENTS:
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
INGREDIENTS NOT SUPPLIED:
Salt & pepper
KITCHEN ITEMS NEED:
2 small bowls
Chopping board & knife
8 x 8 baking dish (or similar)
NUTRITIONAL INFORMATION (per serving)
*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.