Cheesy Turkey Enchiladas with Mild Red Chili Sauce


fresh ingredients


  • 12 oz
    ground turkey
  • 1 oz
    taco blend
  • 6 pcs
    corn tortillas
  • 4 oz
    tomato paste
  • 4 oz
    chicken stock
  • 4 oz
    enchilada sauce
  • 8 oz
    shredded cheese
  • 1 oz
  • 1 oz
    green onion
  • 12 pcs
    green bell pepper
  • 2 oz
    garlic/onion blend
  • 4 oz
  • 2 oz

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Box grater

Medium skillet with lid 

Oven proof dish

Medium bowl 

cook along



Preheat oven to 450°F with a rack in the centre;

Lightly oil oven proof dish;

Core & thinly slice pepper;

Thinly slice green onion;

Grate carrots;

Thinly slice or shred lettuce;

Remove leaves from stems & roughly chop cilantro;

Trim green onion, then thinly slice.

1Cook Turkey

Heat a drizzle of oil in a medium ovenproof skillet over medium-high until shimmering. Add turkey (should sizzle when added), garlic/onion blend & cook, breaking up meat into smaller pieces for 1 minute. Add ½ taco seasoning & continue to cook until lightly browned & cooked through, 4–5 minutes. Season to taste with salt & pepper.

2Add Veggies

To turkey in skillet, add peppers, carrots, garlic/onion blend. Cover & cook over medium-high, stirring occasionally, until veggies are crisp-tender, 5–6 minutes. Stir in remaining taco seasoning & 2 tablespoons water. Season to taste with salt & pepper if needed. Transfer to a bowl to cool slightly.

3Make Sauce

Heat a drizzle of oil in same skillet over medium. Add tomato paste, stock & enchilada sauce. Bring to a boil. Simmer until sauce is slightly reduced, 1–2 minutes. Take a couple of spoonsful of sauce & drizzle at the bottom of the ovenproof dish, swirling around to coat. 

4Assemble Enchilada

Stir ⅔ cup of the grated cheese and half of the cilantro, green onion into turkey filling. Wrap tortillas in a kitchen towel & microwave to soften, 30–40 seconds. Arrange tortillas on a work surface. Spoon about ½ cup of the filling onto each. Roll up tightly (tortillas will be full) & place, seam side down, into oven proof dish, tucking any extra filling into sides.

5Bake & Serve

Pour ½ the sauce over enchiladas. Bake on centre oven rack until just bubbling, 12–15 minutes (watch closely). Remove from oven, then top enchiladas with remaining sauce and rest of cheese. Bake on centre oven rack until cheese is melted and browned in spots, 2–3 minutes (watch closely). Serve with remaining cilantro, green onion and lettuce sprinkled over top. Enjoy!