Meal Kit

Turkey Spinach Enchiladas

with spinach and poblano pepper

Prep & Cook Time: 40-50 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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)

  • 12 oz. Ground Turkey
  • Info
    6 Small Flour Tortillas
  • 5 oz. Baby Spinach
  • 4 fl. oz. Red Enchilada Sauce
  • 1 Roma Tomato
  • 1 Poblano Pepper
  • Info
    2 oz. Sour Cream
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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. 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. 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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