I needed some thing quick to make for dinner at work, I was working until at least 9pm, having started at 8:30 am, and had a two hour break in my day. I decided enchiladas would be the perfect solution and would fit in my lunch box easily, I also cooked extra for Ryan too.
Chicken was getting somewhat repetitive so I decided to mix it up slightly and used turkey – not much of a switch! The turkey gave a different texture to the enchiladas but turkey itself is a chewy meat according to Ryan (he’s a chef), so it wasn’t as good for the enchiladas. He wasn’t keen on them over the chicken version but I really enjoyed them.
You will need
8 Soft Corn Tortillas
400g turkey breast
150g grated cheese
Red enchilada sauce (store bought or make your own: I recommend Gimme some Oven’s sauce recipe)
Preheat the oven to 180°C (160°C for fan assisted ovens), gas mark 4.
Dice the turkey into chunks (if you’re short on tims you could also purchase ready diced turkey).
Pan fry the turkey in oil on a medium heat until it’s cooked right through.
In a bowl, prepare the Enchilada Mix according to pack instructions (usually combining 2 sachets of tomato sauce with 150ml hot water) or make your own.
Pour half of the mixture over the turkey, add half the grated cheese.
Microwave the Soft Corn Tortillas on full power for 35-40 seconds or heat in the oven following the pack instructions.
Spoon the filling onto the middle of the warm tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish / tray.
Pour over the remaining sauce and sprinkle on the rest of the grated cheese.
Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling.
Serve and enjoy!