Turkey and chipotle enchiladas recipe
Ingredients
- oil for greasing
- 2 onions, sliced
- 633g turkey mince
- 1 large red pepper, seeded and sliced
- 1 tbsp chipotle chilli and smoked paprika paste
- 2tbsp tomato puree
- ½ tsp dried oregano
- 300ml strong-flavoured chicken stock
- 8 flour tortillas
- 200g Greek yogurt
- 100g grated Applewood smoked cheese or mature cheddar
- 1 large egg
Each serving contains
- Energy
- 3105kJ 737.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 2.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 88.5gProtein 56.0gFibre 7.2g
Method
- Heat oven to 200°C, 180°C fan, gas mark 6 and grease a large shallow ovenproof dish. Heat the oil in a large pan, add the onions, and fry, stirring every now and then until soft and starting to turn golden.
- Add the mince, crush in the pan with a wooden spoon then stir in the red pepper, chipotle paste, tomato purée, oregano and chicken stock. Stir well then cover the pan and leave to simmer for 30 minutes. Check the meat is cooked through.
- Meanwhile heat the tortillas accoring to the pack instructions. Beat the yogurt, cheese and egg together.
- Check the turkey mix and if it is a little too saucy, take the lid off the pan and let it bubble and reduce a little. Once ready roll up it in the tortillas and arrange them in a single layer in the ovenproof dish. Spoon over the cheese mixture then bake for 30-35 minutes until golden.
- See more Mexican recipes
Serve with a side salad and a little rice.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
