Turkey Spinach Enchiladas

with spinach and poblano pepper

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

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)

  • 4 fl. oz. Red Enchilada Sauce
  • 1 Poblano Pepper
  • 2 tsp. Chimichurri Seasoning
  • Info
    2 oz. Shredded Mozzarella
  • 12 oz. Ground Turkey
  • 1 Shallot
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Sour Cream
  • 5 oz. Baby Spinach
  • 10 oz. Antibiotic-Free Ground Beef

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.

  • Nutrition (per serving)

  • Calories
    758
  • Carbohydrates
    57g
  • Fat
    35g
  • Protein
    47g
  • Sodium
    1668mg

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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem poblano pepper, seed, and cut into ½" 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. Coarsely chop spinach. Peel and halve shallot. Slice thinly.

  • Step 2 - Start the Filling
    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.

  • Step 3 - Finish the Filling
    3

    Finish the Filling

    Return pan used to cook turkey to medium-high heat and add 2 tsp. olive oil. Add poblano pepper (to taste) and shallot to hot pan and stir occasionally until 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.

  • Step 4 - Assemble the Enchiladas
    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.

  • Step 5 - Bake Enchiladas and Finish Dish
    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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