Oven-Ready
Tex-Mex Turkey Enchiladas
filled with cheese, beans, and corn
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Hannah Fenton
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 16 oz. Ground Turkey
- 15½ oz. Black Beans
- 12 Small Flour Tortillas
- 8 fl. oz. Tomato Sauce
- 4 fl. oz. Enchilada Sauce
- 4 oz. Fire Roasted Salsa Verde
- 3 oz. Frozen Corn
- 3 oz. Shredded Nacho/Taco Cheese Blend
- 2 oz. Cream Cheese
- 2 oz. Chipotle Crema
- ½ oz. Tortilla Strips
- 2 tsp. Light Chili Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates69g
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Net Carbs65g
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Fat31g
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Protein40g
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Sodium1790mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Colander/Strainer
- 1 Heat-Safe Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, add to a medium non-stick pan over medium heat. Break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Bake the Filling
Drain and rinse beans in a colander/strainer.
Evenly divide ground turkey, chili powder (use less if spice-averse), and 1/4 tsp. salt between both provided trays. Stir to combine and break up turkey into bite-sized pieces. Spread into a single layer. Kids not a fan of extra heat? Feel free to skip/reduce the chili powder. Bake both trays uncovered in hot oven until turkey reaches a minimum internal temperature of 165 degrees, 17-20 minutes.Carefully remove from oven and drain any excess liquid. Trays will be hot! Use caution.Transfer ground turkey filling to a heat-safe mixing bowl. Wipe trays clean and reserve.Add beans, corn, 2/3 the shredded cheese (reserve remaining for topping enchiladas), cream cheese, salsa (to taste), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine. Filling will be hot! Use a utensil. Kids not a fan of extra heat? Feel free to skip/reduce the salsa. -
2 Assemble the Enchiladas
In a mixing bowl, combine enchilada sauce (to taste) and tomato sauce.
Evenly divide half the sauce mixture (to taste; reserve remaining for topping enchiladas) between both trays, spreading into an even layer.Place tortillas on a clean, flat work surface. Evenly divide filling between tortillas, placing on one half. Fold tortilla over filling, then roll tortilla. Place seam-side down in reserved provided trays.Evenly top with remaining sauce mixture (to taste), then remaining shredded cheese. Cover trays with foil. Make dinnertime fun! With supervision, have your kid(s) help assemble the enchiladas. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce and sauce mixture. -
3 Bake Enchiladas and Finish Meal
Bake both trays covered in hot oven, 10 minutes.
Carefully remove from oven and remove foil.Bake again uncovered in hot oven until shredded cheese is melted and slightly browned, 5-10 minutes.Carefully remove from oven.To serve, top enchiladas with chipotle crema and tortilla strips. Bon appétit!
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