Southwestern enchiladas with sunny-side up eggs
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
You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.
The most prized green chiles in New Mexico are Hatch chiles. They come into season in the fall, and people drive from all over the area to purchase them at roadside stands.
Calories: 660, Protein: 44g (88% DV), Fiber: 11g (44% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 9g (45% DV), Cholesterol: 270mg (90% DV), Sodium: 300mg (13% DV), Carbohydrates: 57g (19% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.