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Turkey Enchiladas

Deborah
We love Mexican food and this one is a pretty quick, healthy and easy recipe to make...delicious and full of flavour!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 people

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!

 

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Keyword chilli flakes, enchiladas, healthy, kidney beans, turkey mince