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Turkey Enchiladas

with Smoked Red Sauce and Limey Zucchini and Corn

30 min

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A Mexican-inspired comfort classic, enchiladas are as fun as they are tasty. Flour tortillas are filled with turkey, onions, and jalapeno then smothered in a smoky sauce of tomatoes simmered with our own eight-spice blend. Served under a bubbly layer of melted cheese with a side of lime-spiked zucchini and corn.

What We'll Send

Crushed Tomatoes
Jalapeno
Lime
Sour Cream
Monterey Jack Cheese
Cilantro
Tomato Paste
Ground Turkey
Garlic
Zucchini
Corn Frozen
Onion Diced 1/4"
Flour Tortillas
Raw Sugar Pack
Spice Blend
Brown Sugar, Cumin, Coriander, Oregano, Granulated Garlic, Chili Powder, Ground Ancho Powder, Cocoa Powder
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 1256
Fat 58g
Protein 61g
Carbohydrates 123g

What You'll Need

Cooking Directions

1

Preheat Oven: 

Preheat oven to 425ºF. Set aside a large oven-proof skillet or a 9 inch x 9 inch baking pan.

2

Prepare Enchilada Sauce: 

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a small saucepan over medium. Add spice blend and gently saute until fragrant. Add tomato paste, crushed tomatoes, sugar, and 1/2 cup (1 cup for 4 servings) water. Season with salt. Mix well and let simmer over low heat.

3

Prepare Turkey: 

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium high. Add onions and turkey and saute until 80% cooked. Meanwhile, halve jalapeno, remove seeds and finely chop. Wash hands with soapy water. Add half of the garlic and jalapeno to skillet and saute until turkey is fully cooked. Add about 1/3 of the enchilada sauce to turkey and stir to mix. Season with salt to taste.

4

Assemble Enchiladas: 

On a clean cutting board lay down 2 flour tortillas at a time and scoop 1/8 turkey filling into each. Roll like a cigar and place in oven-proof skillet or baking pan. Repeat until all tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with monterey jack cheese. Place in oven immediately and cook for 5-7 minutes. 

5

Prepare Zucchini + Corn: 

Clean skillet and place back on burner. Heat 1 tbsp. (2 tbsp. for 4 servings) oil over medium high. Add zucchini to skillet and saute for 2-3 minutes. Add corn and remaining garlic. Saute until corn begins to pop and zucchini browns a little. Meanwhile, wash and juice lime and chop cilantro. Add to vegetables and season with salt and pepper to taste. Toss and turn off heat.

6

Crisp Cheese + Serve: 

Turn oven to broil for the last 1-2 minutes of cooking time to crisp up the cheese. Keep an eye on it so it doesn’t burn. Plate enchiladas with a spatula. Garnish with sour cream and serve with a side of sautéed vegetables. Enjoy!

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