All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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.
You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop spinach.
Core tomato and cut into ½" dice.
Peel and halve shallot. Slice thinly.
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.
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.
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.
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.
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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