Turkey Enchiladas
(from Cockeram’s recipe box)
Suitable for freezing
Source: "First Meals"
Prep time: 10 minutes
Cook time: 45 minutes
Serves 4 people
Ingredients
- 8 flour tortillas
- 3 tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 2/3 cups tomato puree
- 1 tsp oregano
- salt and pepper
- 1 red onion, peeled and chopped
- 1 red pepper, deseeded and diced
- 1 small zucchini, diced
- 3/4 lb ground turkey
- salt and pepper
- 1 1/2 cups grated cheddar
Directions
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To make the sauce, heat 2 tbsp olive oil in a medium saucepan and saute the onion and one garlic clove for 5 minutes until softened.
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Stir in the tomato puree and oregano; season with salt and pepper.
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Cover and leave to simmer for 10 minutes.
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To make the filling, heat the remaining olive oil in a large frying pan or wok and stir in the remaining garlic, onion, pepper and zucchini.
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Cook for 5 minutes, then add the turkey and season with salt and pepper, stirring occasionally.
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Cook for 7-8 minutes more, or until the trukey is completely cooked through.
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Stir in half of the cheese until melted.
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Divide the mixture between the tortillas and roll each one up to form a cigar.
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Place the rolled torillas in an ovenproof dish and cover with tomato sauce.
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Sprinkle with the remaining cheese.
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Bake at 350 for 15-20 minutes until golden.