I found this turkey enchiladas recipe on the BBC Good Food website when searching for some more turkey recipes. We both love Mexican food and this one is a pretty quick, healthy and easy recipe to make.
My version increases the calories slightly as I used full fat extra mature cheddar rather than reduced fat cheese as noted in the original recipe. The quantity of cheese isn't huge...so shouldn't add that many!!
The end result is a really delicious full of flavour healthy meal to enjoy any night of the week.
Tip
- Although the kidney beans are in chilli sauce, I felt a bit more heat was needed, so added 0.5 tsp chilli flakes.
- To our side salad, I add a couple of spring onions, some cherry tomatoes, about 50g feta cheese and half an avocado with some seasoning and a drizzle of extra virgin olive oil. It's really delicious...but the choice is yours!
- After making it the first time and only using 6 regular corn tortillas, I had quite a bit of the turkey mixture left to spoon down the sides of the dish, however, if I'd used a slightly larger dish, I think I could have filled 8. We enjoyed 2 each for dinner one evening and had the leftovers for lunch the next day - yum.
- We think the turkey mince mixture would be nice with rice if you fancied something different from turkey enchiladas…just top it with some grated cheese, to serve, along with some nachos!
Other Recipes
You might also like to try:
- chicken and turkey dishes
- pork and chorizo enchiladas
- quesadillas with sweet potatoes, chorizo and sweetcorn, plus pico de gallo salsa
- beef brisket chilli con carne (thermomix - tm6 only)
- blackened cod tacos
- barbacoa pulled beef tacos
Ingredients
- 1 tbsp sunflower oil
- 500g turkey mince
- 1 medium onion, finely chopped
- 1 yellow pepper, deseeded and thinly sliced
- 400g tin chopped tomatoes
- 400g tin red kidney beans in chilli sauce
- 1 tbsp fresh lime or lemon juice
- 2 heaped tbsp roughly chopped coriander, plus extra to garnish
- salt and freshly ground black pepper
- 0.5 tsp chilli flakes (optional – see Tips)
- 6 regular or 8 mini corn or flour tortillas
- 50g extra mature cheddar, coarsely grated
- large mixed salad, to serve (see Tips)
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan, casserole or saucepan. Fry the turkey, onion and pepper for 5 minutes, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
- Bring to a gentle simmer and cook for 10 minutes, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well and add the chilli flakes, if using.
- Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonful’s of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
- Sprinkle the tortillas with the cheese and bake for 15 minutes. Scatter the coriander over the enchiladas and serve with a salad.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Turkey Enchiladas
Ingredients
- 1 tbsp sunflower oil
- 500g turkey mince
- 1 medium onion finely chopped
- 1 yellow pepper deseeded and thinly sliced
- 400g tin chopped tomatoes
- 400g tin red kidney beans in chilli sauce
- 1 tbsp fresh lime or lemon juice
- 2 heaped tbsp roughly chopped coriander plus extra to garnish
- salt and freshly ground black pepper
- 0.5 tsp chilli flakes (optional – see Notes)
- 6 regular or 8 mini corn or flour tortillas
- 50g extra mature cheddar coarsely grated
- large mixed salad to serve (see Notes)
Instructions
- Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan, casserole or saucepan. Fry the turkey, onion and pepper for 5 minutes, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
- Bring to a gentle simmer and cook for 10 minutes, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well and add the chilli flakes, if using.
- Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonful’s of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
- Sprinkle the tortillas with the cheese and bake for 15 minutes. Scatter the coriander over the enchiladas and serve with a salad.
Notes
- Although the kidney beans are in chilli sauce, I felt a bit more heat was needed, so added 0.5 tsp chilli flakes.
- To our side salad, I add a couple of spring onions, some cherry tomatoes, about 50g feta cheese and half an avocado with some seasoning and a drizzle of extra virgin olive oil. It's really delicious...but the choice is yours!
- After making it the first time and only using 6 regular corn tortillas, I had quite a bit of the turkey mixture left to spoon down the sides of the dish, however, if I'd used a slightly larger dish, I think I could have filled 8. We enjoyed 2 each for dinner one evening and had the leftovers for lunch the next day - yum.
- We think the turkey mince mixture would be nice with rice if you fancied something different from turkey enchiladas…just top it with some grated cheese, to serve, along with some nachos!
Leave a Reply