Recipe

Turkey enchiladas

Mar 27, 2013 1:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Turkey enchiladas
  • 1 tablespoon vegetable or olive oil
  • 1 medium brown onion, finely chopped
  • 1 1 /2 teaspoons mexican chilli powder
  • 400 gram can diced tomatoes
  • 310 gram can corn kernels, drained
  • 1 large zucchini, finely chopped
  • 350 gram turkey breast steaks
  • 2 tablespoon chopped coriander
  • 8 flour tortillas
  • 1/2 cup tasty cheese, grated
  • mixed salad and lime wedges, to serve

Method

Turkey enchiladas
  • 1
    Preheat oven to 180°C/160°C fan forced. Heat half the oil in a large saucepan over moderate heat. Add onion. Cook and stir for 5 minutes or until soft. Add 1/2 teaspoon of chilli powder. Cook and stir for 30 seconds. Add 1/2 cup of the tomatoes, corn and zucchini to pan. Bring to the boil. Reduce heat and cook, covered, for 5 minutes. Uncover and simmer for 10 minutes or until thickened slightly.
  • 2
    Sprinkle turkey with remaining chilli powder. Heat remaining oil in a large frying pan over moderate heat. Cook turkey for 2 minutes each side or until just cooked. Cover with foil, rest for 10 minutes. Slice.
  • 3
    Stir half the coriander into tomato sauce mixture. Divide sauce mixture among tortillas and spread across the centre. Top with turkey. Roll up tortillas to enclose. Place side by side, seam-side down, in a 30x20cm oven-proof dish.
  • 4
    Spread with remaining tomato. Sprinkle with cheese. Bake for 15 minutes or until golden and heated. Sprinkle with remaining coriander. Serve with salad and lime wedges.

Notes

Mexican chilli powder is a combination of chilli, paprika, cumin, oregano and garlic, it adds a fabulous flavour hit. You can use chicken breast instead of turkey.

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