Skillet Turkey Enchiladas

🥘 Ingredients

• Mexican spice blend
  2 tbsp
• chipotle powder
  2 tsp
• cilantro
  ½ ounce
• cream cheese
  2 oz
• crushed tomatoes
  2 box
• flour tortilla
  8 unit
• garlic
  4 clove
• ground turkey
  20 oz
• lime
  1 unit
• mixed greens
  2 oz
• mozzarella cheese
  1 c
• olive oil
  1 tsp
• pepper
• poblano pepper
  2
• radishes
  3 unit
• salt
• sugar
  1 tsp
• vegetable oil
  4 tsp
• yellow onion
  1

🍳 Cookware

• large pan
• large pan
• small pan
• baking dish
• large bowl

1. 

   1

   Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice yellow onion . Core and seed poblano pepper , then thinly slice. Roughly chop cilantro . Mince or grate garlic .

   yellow onion: 1, poblano pepper: 2, cilantro: ½ ounce, garlic: 4 clove
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (use an ovenproof large pan if you have one). Add onion and poblano pepper. Cook, tossing, until charred in spots, 7-8 minutes. Meanwhile, spread a thin layer of cream cheese on one side of each flour tortilla .

   vegetable oil: 4 tsp, cream cheese: 2 oz, flour tortilla: 8 unit
3. 

   3

   Add ground turkey to pan, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season to taste with salt , pepper , and chipotle powder (careful, it’s spicy—start with a pinch and add more as desired). Remove from heat.

   ground turkey: 20 oz, salt, pepper, chipotle powder: 2 tsp
4. 

   4

   Heat a drizzle of oil in a small pan over medium heat. Add garlic and cook, tossing, until fragrant, 30 seconds. Add Mexican spice blend and cook, tossing, until fragrant, another 30 seconds. Stir in crushed tomatoes , cilantro, and ½ tsp sugar . Season with salt and pepper. Remove from heat.

   Mexican spice blend: 2 tbsp, crushed tomatoes: 2 box, sugar: 1 tsp
5. 

   5

   Divide turkey mixture between tortillas, placing on sides spread with cream cheese. Roll up tortillas and place seam-side down in pan used for cooking turkey. (If your pan is not ovenproof, place enchiladas in a baking dish .) Top with enough sauce to generously coat (you may not use all). Sprinkle with mozzarella cheese . Broil or bake until sauce is bubbly and cheese melts, 3-4 minutes.

   mozzarella cheese: 1 c
6. 

   6

   Thinly slice radishes . Halve lime . In a large bowl , toss radishes, mixed greens , a drizzle of olive oil , a squeeze of lime, and a pinch of salt and pepper. Divide enchiladas between plates and serve with salad to the side.

   radishes: 3 unit, lime: 1 unit, mixed greens: 2 oz, olive oil: 1 tsp