Turkey enchiladas

31 Dec

Turkey enchiladas

After turkey soup and turkey sandwiches, turkey enchiladas are the next step on our quest to conquer the post-Christms turkey mountain.

When no one can face another scrap of turkey, I package the rest into ziplock bags and stick it in the freezer.

And forget about it until at least July, at which point I make turkey enchiladas again…

Turkey enchiladas
(serves 4)

  • 2 Tb sunflower oil
  • 2 onions, diced
  • 2 red peppers, diced
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp chilli flakes (or to taste)
  • 2 tins tomatoes, chopped
  • 200g leftover turkey, chopped
  • juice of half a lemon
  • 200g cheddar cheese, grated
  • salt and pepper
  • 8 large tortillas
  • coriander, sour cream and guacamole, to serve
  1. Preheat the oven to 350°F (180°C) and lightly grease a large rectangular casserole dish.
  2. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion and red pepper and sauté until softened.
  3. Add the oregano, cumin and chilli flakes and cook for another minute.
  4. Stir in the chopped tomatoes, then add the turkey and lemon juice. Simmer for five minutes to heat through.
  5. Add half the grated cheese then remove from the heat.
  6. Place a tortilla on a work surface. Using a slotted spoon so that the sauce remains, transfer an eighth of the turkey mixture to the centre of the tortilla.
  7. First fold the top and bottom edges so they just overlap the filling. Now roll the tortilla up from one long side and place seam down in the casserole dish. Make the remaining seven enchiladas this way.
  8. Spread the remaining sauce over the rolled enchiladas. Cover the casserole dish with foil and bake for thirty minutes.
  9. Remove the foil, sprinkle with the remaining cheddar cheese and return to the oven for another five minutes until the cheese melts.
  10. Serve topped with chopped coriander, sour cream and guacamole.

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