Turkey enchiladas
Delight your taste buds with these zesty turkey enchiladas, filled with savory flavors and a mouth-watering blend of spices. Perfect for a wholesome meal!
Ingredients:
- 1 tbsp sunflower oil
- 500g turkey mince (2% fat)
- 1 medium onion, finely chopped
- 1 yellow pepper, deseeded and thinly sliced
- 400g can chopped tomatoes
- 400g can red kidney beans in chilli sauce
- 1 tbsp fresh lime or lemon juice
- 2 heaped tbsp roughly chopped coriander, plus extra to garnish
- 6 regular or 8 mini flour tortillas
- 50g reduced-fat mature cheddar, coarsely grated
- large mixed salad, to serve
Instructions:
- Preheat the oven to 200C/180C fan/gas 6. Heat the majority of the oil in a large non-stick frying pan. Cook 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 the mixture to a gentle simmer and cook for 10 minutes, stirring regularly. Take it off the heat and mix in the lime juice and coriander. Season generously.
- Grease a shallow ovenproof dish lightly with the remaining oil. Place 1 tortilla in the dish and cover it with a couple of generous spoonfuls of the turkey mixture. Roll it up and push it to one side of the dish. Repeat the process with the remaining tortillas, then spoon any extra turkey mixture down the sides of the dish.
- Sprinkle the cheese over the tortillas and bake for 15 minutes. Sprinkle coriander over the enchiladas and serve with a salad.
Summary:
- Calories: 2622 kcal
- Fat: 98 g
- Protein: 173 g
- Carbs: 275 g
- Potassium: 4184 mg
- Magnesium: 417 mg