
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Southwestern enchiladas with sunny-side up eggs
Gluten-Free Friendly, Soy-Free, Protein Plus
2 Servings, 660 Calories/Serving
30–40 Minutes
Cook up an authentic taste of New Mexico with this easy enchilada dish, packed with lean ground turkey and mild green chiles.
In your bag
- 1 yellow onion
- 1 pound ground turkey
- 1½ cups cooked pinto beans
- Southwestern spice blend (granulated garlic - dried oregano - ground coriander)
- ¼ cup diced mild green chiles
- 2 cups diced tomatoes
- 16 Mi Rancho 100% corn tortillas
- 1½ cups shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
- 5 or 6 sprigs fresh cilantro
- 4 pasture-raised organic eggs
Nutrition per serving
Calories 660, Total Fat 29g (37% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 270mg (90% DV), Sodium 300mg (13% DV), Total Carb. 57g (21% DV), Fiber 11g (39% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the enchilada sauce
- Peel and coarsely chop the yellow onion.
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Season with salt and pepper.
- Rinse the pinto beans.
While the sauce cooks, heat the tortillas.
2
Warm the tortillas
- Remove 12 tortillas from the package; save the rest for another use.
3
Assemble and bake the enchiladas
While the enchiladas cook, prepare the garnish and the eggs.
4
Prep the garnish; cook the eggs
- Coarsely chop the cilantro.
Serve
Kids Can!
- Rinse the pinto beans.
- Arrange the tortillas.
- Set the table.
- Sprinkle the cilantro.
- Serve the meal.