Meal Kit
Turkey Spinach Enchiladas
with spinach and poblano pepper
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
Cheesy, gooey enchiladas are great, but maybe not for one's waistline or heart rate. Never fear, dear home chef, we've got you covered with this one. Healthy, fresh spinach and turkey, two things that make the doctors happy, are featured in these rolled delights. We can't say eating two of these a day will do wonders for your health (seriously, don't do that), but it will make your taste buds happy.
In Your Box (serves 2)
- 12 oz. Ground Turkey
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6 Small Flour Tortillas
- 5 oz. Baby Spinach
- 4 fl. oz. Red Enchilada Sauce
- 1 Roma Tomato
- 1 Poblano Pepper
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2 oz. Sour Cream
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2 oz. Shredded Mozzarella
- 1 Shallot
- 2 tsp. Taco Seasoning
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) EOdRY0PG
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Calories800
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Carbohydrates60g
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Net Carbs54g
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Fat37g
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Protein48g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
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
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1 Prepare the Ingredients
Coarsely chop spinach.
Core tomato and cut into 1/2" dice.Peel and halve shallot. Slice thinly.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Start the Filling
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add ground turkey to hot pan. Cook, breaking up with a spoon, until no pink remains, 7-9 minutes.
If using ground beef, cook, breaking up meat, until no pink remains, 4-6 minutes.Transfer ground turkey to a plate.Wipe pan clean and reserve. -
3 Finish the Filling
Return pan used to cook turkey to medium-high heat and add 2 tsp. olive oil.
Add tomato, poblano pepper (to taste) and shallot to hot pan and stir occasionally until softened and beginning to char, 3-5 minutes.Add turkey and any accumulated juices, spinach, seasoning blend, and 2 Tbsp. enchilada sauce (reserve remaining for topping tortillas). Stir occasionally until spinach is wilted, 2-3 minutes.Remove from burner. -
4 Assemble the Enchiladas
Place tortillas on a clean work surface. Evenly distribute filling in center of tortillas.
Fold tortilla over filling, then tuck tortilla under and roll. Place rolled enchilada, seam side down, in prepared casserole dish. Repeat with remaining tortillas.Top enchiladas with remaining enchilada sauce and cheese. -
5 Bake Enchiladas and Finish Dish
Place casserole dish on prepared baking sheet to catch any drips. Bake in hot oven until cheese is melted and bubbly, 10-12 minutes.
Plate dish as pictured on front of card, garnishing enchiladas with sour cream. Bon appétit!
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