Cheesy Turkey Enchiladas
Definitely a Zest favourite, & for a good reason. You create the best enchiladas – tortillas filled with melty cheddar cheese & ground turkey with extra cheese layered on top for a bubbly golden topping. We added a simple salad tossed in avocado ranch, charred corn & sunflower seeds to complete this fabulous meal.
| Nutrition | PER SERVING |
|---|---|
| Calories | 880 kcal |
| Fat | 53.0 g |
| Protein | 47.0 g |
| Carbohydrate | 58.0 g |
| Sodium | 645 mg |
fresh ingredients
IN THE KIT
-
12 ozground turkey
-
6corn tortillas
-
2 oztomato paste
-
10 ozZesty enchilada sauce
-
½bell pepper
-
4 ozblack beans
-
4 ozcorn
-
10 ozmixed cheese
-
4 ozromaine lettuce head
-
4 ozavocado ranch dressing
-
2 ozsunflower seeds
-
2 ozonion/garlic blend
-
2 ozgreen onion
-
2 ozcilantro
Not Included
Salt & pepper
Olive oil
Kitchen Items Needed
Medium ovenproof skillet (preferably cast-iron) or oven safe dish
Box grater or microplane
Medium bowl
cook along
INSTRUCTIONS
Prep
Preheat oven to 450°F with a rack in the centre;
Halve pepper, discard stem & seeds, dice;
Thinly slice green onion;
Coarsely chop cilantro leaves & stems together.
Heat a drizzle of olive oil in a medium skillet over medium high heat. Add corn & let cook without stirring for 2 minutes. Move around with spoon & let cook for another 2 minutes until slightly charred. Remove from skillet & set on a plate. Clean skillet.
Heat 1 tablespoon oil in a medium ovenproof skillet (preferably cast-iron) over medium-high until shimmering. Add turkey (should sizzle when added) & cook, breaking up meat into smaller pieces, until lightly browned & cooked through, 4–5 minutes. Season to taste with salt & pepper.
To turkey in skillet, add peppers, onions, ½ teaspoon of the garlic, & 1 tablespoon oil. Cover & cook over medium-high, stirring occasionally, until veggies are crisp-tender, 5–6 minutes. Stir in ½ teaspoon taco seasoning & 2 tablespoons water. Season to taste with salt & pepper. Transfer to a bowl to cool slightly.
Heat 1 tablespoon oil in same skillet over medium. Add 3 tablespoons tomato paste, 2½ teaspoons taco seasoning, & remaining ½ teaspoon chopped garlic. Cook, stirring, until fragrant, 1 minute. Add 1¼ cups water & ½ teaspoon sugar; bring to a boil. Simmer until sauce is slightly reduced, 1–2 minutes. Pour all but ¼ cup of the sauce into a liquid measuring cup.
Stir ⅔ cup of the grated cheese & half of the cilantro & scallions 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, in skillet with sauce, tucking any extra filling into sides.
Pour ¾ of the reserved sauce over enchiladas. Bake on centre oven rack until just bubbling, 12–15 minutes (watch closely). Remove from the oven, then top enchiladas with remaining sauce & ⅓ cup grated cheese. Bake on centre oven rack until cheese is melted & browned in spots, 2–3 minutes (watch closely). Serve with remaining cilantro & scallions sprinkled over top. Enjoy!