Cheesy Turkey Enchiladas with Mild Red Chili Sauce
All we can say is YUM to this fabulous family-friendly meal! A deliciously rich sauce is smothered on corn tortilla stuffed turkey & cheese enchilada. A bit more cheese layered on top for a bubbly golden topping, then topped with a fresh sprinkle of lettuce.
IN THE KIT
12 ozground turkey
1 oztaco blend
6 pcscorn tortillas
4 oztomato paste
4 ozchicken stock
4 ozenchilada sauce
8 ozshredded cheese
1 ozgreen onion
1⁄2 pcsgreen bell pepper
2 ozgarlic/onion blend
Salt & pepper
Kitchen Items Needed
Medium skillet with lid
Oven proof dish
Preheat oven to 450°F with a rack in the centre;
Lightly oil oven proof dish;
Core & thinly slice pepper;
Thinly slice green onion;
Thinly slice or shred lettuce;
Remove leaves from stems & roughly chop cilantro;
Trim green onion, then thinly slice.
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.
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.
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.
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.
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!