Turkey and chipotle enchiladas recipe

  • Serves 4
  • 45mins to prepare and 30mins to cook
  • 737 calories / serving
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Heat oven to 200°C, 180°C fan, gas mark 6 and grease a large shallow ovenproof dish. Heat the oil in a large pan, add the onions, and fry, stirring every now and then until soft and starting to turn golden. 

Add the mince, crush in the pan with a wooden spoon then stir in the red pepper, chipotle paste, tomato purée, oregano and chicken stock. Stir well then cover the pan and leave to simmer for 30 minutes. Check the meat is cooked through. 

Meanwhile heat the tortillas accoring to the pack instructions. Beat the yogurt, cheese and egg together.

Check the turkey mix and if it is a little too saucy, take the lid off the pan and let it bubble and reduce a little. Once ready roll up it in the tortillas and arrange them in a single layer in the ovenproof dish. Spoon over the cheese mixture then bake for 30-35 minutes until golden.

Serve with a side salad and a little rice.

See more Mexican recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.



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  • Ingredients

  • oil for greasing
  • 2 onions, sliced
  • 633g turkey mince
  • 1 large red pepper, seeded and sliced
  • 1 tbsp chipotle chilli and smoked paprika paste
  • 2tbsp tomato puree
  • ½ tsp dried oregano
  • 300ml strong-flavoured chicken stock
  • 8 flour tortillas
  • 200g Greek yogurt
  • 100g grated Applewood smoked cheese or mature cheddar
  • 1 large egg
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  • Energy 3107kj 737kcal 37%
  • Fat 20g 29%
  • Saturates 9.6g 48%
  • Sugars 11g 12%
  • Salt 2.8g 46%

of the reference intake
Carbohydrate 88.5g Protein 56g Fibre 7.2g


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