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Southwestern enchiladas with sunny-side up eggs
Easy Prep

Southwestern enchiladas with sunny-side up eggs

Gluten-Free, Soy-Free

4 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.

Ingredients

  • 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

Chef's Tip

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.

Ingredient IQ

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.

Nutrition per serving

Instructions

1

Make the enchilada sauce

Heat the oven to 400°F.
  • 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.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and Southwestern spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the turkey and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 5 minutes. Add the beans, green chiles, tomatoes, and 1½ cups water and cook, stirring occasionally, until the turkey is cooked through, 2 to 3 minutes. Transfer the sauce to a medium bowl and season to taste with salt and pepper. Wipe out the pan.
While the sauce cooks, heat the tortillas.

2

Warm the tortillas

  • Remove 12 tortillas from the package; save the rest for another use.
Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 4 to 5 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.

3

Assemble and bake the enchiladas

On a work surface, lay the tortillas side by side. Spoon about ½ cup enchilada sauce and 1 tablespoon Mexican cheese blend onto each tortilla. Carefully roll up the tortillas and place them, seam side down, in a large baking dish. Top the enchiladas with the remaining sauce and cheese. Bake until the enchiladas are heated through and the cheese is melted, 5 to 7 minutes.
While the enchiladas cook, prepare the garnish and the eggs.

4

Prep the garnish; cook the eggs

  • Coarsely chop the cilantro.
In the same pan used for the enchilada sauce, warm 1 to 2 teaspoons butter or oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

5

Serve

Transfer the enchiladas to individual plates and top with the eggs. Sprinkle with the cilantro and serve.

Kids Can!

  • Rinse the pinto beans.
  • Arrange the tortillas.
  • Set the table.
  • Sprinkle the cilantro.
  • Serve the meal.

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.