Turkey chilli enchiladas
This is a super quick method that tastes scrumptious and will keep the family topped up with great healthy nutrition. Turkey mince is very low in fat and high in protein but doesn’t have a lot of flavour- but a delicious mix of spices in this dish ensure it will tantalise everyone’s tastebuds.
(Serves 4)
Method1 tbsp olive oil450 g of Lean turkey mince4 carrots peeled and grated1 large onion, peeled and chopped3 sticks celery, chopped1 clove garlic2 tsp of chili powder1 tsp Paprika1 tsp ground cuminPinch of ground cayenne pepper400g can chopped tomatoes120ml low salt chicken stock1 bay leaf
For the enchiladas
1 packet shop bought flour tortillas – wholewheat if available3 oz low fat cheddar cheese
To serve, green salad, tomato salsa and sliced avocado
Method
Using a large, non-stick saucepan, over a medium heat, heat the olive oil and cook the turkey mince for 4-5 mins. Try not to move it around in the pan too much, let it brown a little.
Reduce the heat and add the carrots, onions, celery and garlic along with the spices
Let this mixture cook down for 10 mins, stirring regularly
Next, increase the heat back up to medium and add the can of chopped tomatoes and low salt chicken stock and the bay leaf. Bring to the boil and then reduce the heat and simmer for 25-30 mins until the meat is tender and the sauce is deliciously rich.
Now, pre-heat the grill to high. On a large baking sheet, lay out the flour tortillas, spoon in some of the turkey chilli mixture and roll the tortillas up. Sprinkle the low fat cheddar on top and pop under the grill for 5 minutes to brown off, until the cheese is bubbling.
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