
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, 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.
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, 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.
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.