Spicy Mexican Turkey Enchiladas
- Serves: 4
- Preparation time:
- Cooking time:
350g lean British turkey mince
2 tbsp any oil, plus extra for greasing
2 small onions, chopped
2 cloves garlic, chopped
400g can chopped tomatoes in juice
10g vegetable stock cube
¼ tsp chilli powder
1 tsp dried oregano
8 small soft tortillas or pliable corn tortillas
200g Cheddar cheese, grated
150ml reduced-fat sour cream
Preheat the oven to 200°C/gas 6. Oil a large baking dish.
Place the oil in a medium pan and add the onions and garlic. Cook for 10 minutes.
Next add the tomatoes, water, stock cube, chilli, oregano and turkey mince. Mix really well then simmer for 15 minutes. (The mix needs to be quite firm, so it makes it easier to roll, but not too thick). Once thickened season well with salt and set aside half of the mixture.
Lay out the tortillas and divide the cheese into two. Place a little of one half of the turkey mix onto one of the tortillas, then add a little of one half of the cheese. Roll up and place into the prepared dish. Repeat until all the tortillas have been used up. The tighter you can pack them the better.
Spoon over the rest of the mince mixture, sprinkle over the rest of the cheese and bake for 15 minutes until brown. Serve with the sour cream.