Turkey Enchiladas TEST DO NOT USEEVEREEE DELETE NOW
with a Lime Radish-Cucumber Salad
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-cucumber salad to spoon over top!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
10 g
Ail
113 g
Oignon, en tranches
10 g
Coriandre
2 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
56 g
Radis
66 g
Mini concombres
1 boîte(s)
Tomates en dés
6 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Mozzarella, râpée
(Contient Lait)
½ tasse(s)
Jalapeño
1 pièce(s)
Lime
Pas inclus dans votre livraison
1 pièce(s)
Huile*
3 cs
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Turn on the broiler to low (to broil the enchiladas). If you don’t have a garlic press, lay the garlic clove on a chopping board. Place a chef’s knife flat on top of the garlic clove and press down firmly to crush. Finely chop the garlic. Wash and dry all produce.* Roughly chop the cilantro. Mince or grate the garlic. Juice half the lime (1 lime for 4 ppl), then cut the remaining lime into wedges. Core, then cut the jalapeño(s) into 1/8-inch slices. Reserve 1/2 cup diced tomatoes (dbl for 4 ppl) from the can in a small bowl and set aside.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions, garlic and jalapeño. Cook, stirring occasionally, until the jalapeño softens, 4-5 min. Add the turkey and Mexican seasoning. Cook, breaking up the turkey, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)
Add the remaining diced tomatoes from the can(s), broth concentrate(s) and 1/2 cup water (dbl for 4 ppl) to the turkey mixture. Stir together. Simmer until the sauce is slightly reduced, 5-6 min.
Meanwhile, cut radishes and cucumber(s) into 1/8-inch thin rounds, then cut rounds into 1/8-inch matchsticks. In another small bowl, combine radishes, cucumber, cilantro, lime juice and 1 tbsp oil (db for 4 ppl). Season with salt and pepper. Set aside. Spray or wipe an 8x8-inch baking dish with 1 tbsp oil. (NOTE: Use a 9x13-inch baking dish and 2 tbsp oil for 4 ppl.)
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. (TIP: Keep an eye on them so they don't burn!)
Divide the enchiladas between plates and spoon over the radish-cucumber salad. Squeeze over a lime wedge, if desired.