Turkey enchiladas


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Fill flour tortillas with lean turkey mince in a rich pureed tomatoes, then top with cheddar and prepare for a welcoming Mexican supper

Cooking Ingredients

    • 1 tbsp sunflower oil
    • 500g turkey mince (2% fat)
    • 1 medium onion, finely cleaved
    • 1 yellow pepper, deseeded and daintily cut
    • 400g can cleaved tomatoes
    • 400g can red kidney beans in stew sauce
    • 1 tbsp new lime or lemon juice
    • 2 piled tbsp generally slashed coriander, in addition to extra to decorate
    • 6 customary or 8 smaller than expected flour tortillas
    • 50g decreased fat mature cheddar, coarsely ground
    • huge blended salad, to serve

Cooking Direction

    Stage 1
    Heat broiler to 200C/180C fan/gas 6. Heat the vast majority of the oil in an enormous non-stick griddle. Sear the turkey, onion and pepper for 5 mins, blending routinely and separating the mince with a wooden spoon. Add the slashed tomatoes and kidney beans.

    Stage 2
    Bring to a delicate stew and cook for 10 mins, blending routinely. Eliminate from the intensity and mix in the lime juice and coriander. Season well.

    Stage 3
    Softly oil a shallow ovenproof dish with the excess oil. Put 1 tortilla in the dish and top with several liberal spoonfuls of the turkey combination. Roll up and push aside of the dish. Rehash with different tortillas, then spoon any leftover turkey combination down the sides of the dish.

    Stage 4
    Sprinkle the tortillas with the cheddar and heat for 15 mins. Dissipate coriander over the enchiladas and present with a serving of mixed greens.