Christmas is coming and to add some spice to the festive season I’ve made Turkey enchiladas to feed a crowd. It takes a little effort but once you’ve put in the prep work you can leave the enchiladas until you’re ready to bake.
6-8 small corn or flour tortilla wraps
500g turkey mince
1 large jar of passata (about 680g)
1 dried ancho chilli soaked in boiling water for 30 minutes (optional)
Half a white onion, finely diced
1 garlice clove, crushed to a paste
Half a diced red pepper
Half a diced red onion
1 finely chopped green chilli
1 Tbsp finely chopped coriander
200g grated mature cheddar cheese
Salt and pepper
2 Tsp ground cumin
2 Tsp paprika
2 Tsp Garlic Powder
1 Tsp cayenne pepper
2 Tsp dried oregano
2 Tsp chilli powder
3 tbsp cold water
250ml soured cream
Juice of 1 and a half limes
Salt and white pepper
400g black beans in water
1 garlic clove, crushed to a paste
1 tsp dried oregano
300ml chicken stock
Pinch of salt
1 Tsp Sherry vinegar
To serve: Freshly diced tomatoes, extra grated cheese, freshly chopped coriander, chipotle hot sauce
In a saucepan over a medium heat sweat the diced white onion in a little groundnut oil until soft, add the garlic, half the spice paste the passata and ancho chilli (if using) plus it’s soaking water. Season with salt and pepper and simmer for 30 minutes to intensify the flavour. Remove the ancho chilli, discard the stalk, chop the flesh and add back to the sauce. Set aside to cool.
To prepare the turkey filling heat a glug of groundnut oil in a frying pan and add the turkey mince, season well with salt and pepper and fry for 6-7 minutes until lightly golden. Add the remaining spice paste, fry for 2 minutes more then spoon the filling into a clean bowl. Add the freshly chopped red pepper, red onion, green chilli and chopped coriander to the cooked mince and stir well to combine.
Pre-heat the oven to 180°c.
To assemble the enchiladas you’ll need a deep rectangular baking dish/lasagne dish. Toast the tortillas over a gas flame (if you have an electric hob, then grill them under a high heat) for 2-3 minutes on one side so that they char slightly which will intensify the flavour and add another dimension. Place equal portions of the turkey filling into each wrap on and then fold the wraps closed. Spread half the tomato sauce onto the base of your dish, then lay the filled tortillas with the folded side down until they fit comfortably side by side in the dish. Top with the remaining enchilada sauce and sprinkle over the grated cheese.
Bake in the pre-heated oven for 20-30 minutes until the sauce is bubbling and the cheese is golden and melted.
While the enchiladas bake, combine the soured cream and lime juice, season well and set aside.
To prepare the black beans drain and rinse and place them in a small saucepan with the crushed garlic and oregano. Cover with the chicken stock then bring to the boil and turn down to simmer for 20 minutes until slightly thickened and broken down. Season with salt and sherry vinegar and keep warm.
To serve the enchiladas spoon some black beans onto a serving plate and place an enchilada on top. Spoon some soured cream on the side and top with fresh grated cheese, diced tomatoes and sprinkle with coriander.
Splash with chipotle hot sauce if you like it spicy!