Serve 10
40 minutes
Ingredients
For the sauce:
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 5 tbsp chilli powder
- 2 tbsp ground cumin
- 2 x 400g tins of chopped tomatoes
- 500ml hot chicken stock
- Salt and black pepper
For the enchiladas:
- 1 tbsp olive oil
- 8 peppers (mixture of red, orange and
- yellow) deseeded and cut into strips
- 3 onions, sliced
- 12 flour tortillas
- 700g leftover turkey, cut into strips
- 150g Cheddar, grated
To serve:
- Sour cream
- Guacomole
- Salsa
Preparation
- Heat the olive oil for the sauce in a pan over a medium-high heat. Add the onion and cook for 4-5 minutes until soft. Add the garlic, chilli powder and cumin and cook for one
- Add the tomatoes and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and blend until smooth using a food processor or stick blender. Season to taste with salt and black pepper.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the olive oil in a large pan over a medium-high heat and add the peppers and onions. Cook for 3-4 minutes until they are slightly cooked but still crunchy.
- Spread a little of the enchilada sauce into the bottom of a Cook & Go storage dish. Place a tortilla on a flat surface or cutting board. Add some turkey, peppers and onions down the centre of the tortilla, then roll up tightly and place in the dish, seam-side down. Continue until all of the enchiladas are rolled up and placed in the dish.
- Pour the remaining sauce evenly over the top and bake in the oven for about 40 minutes, or until the sauce is simmering and the enchiladas are soft.
- Sprinkle the Cheddar over the enchiladas, then return to the oven for about five minutes until the cheese has melted. Serve hot with sour cream, salsa, guacamole and spring onion (if desired). For leftovers, transfer to a small Cook & Go dish, cover with a lid and and take to work for a handy meal on the go!
