These Cheesy Turkey Enchiladas are a cinch to make, and are jam packed full of flavour, thanks to the addition of a good pre-made salsa.
What would a Mexican dish be without salsa? The simple combination of tomato, jalapeno, onions and coriander (cilantro) is truly, what Mexican food is renowned for.
For this recipe I elected to use Turkey mince instead of Chicken or Beef, more so to mix things up a bit, but, if you have a preference, you could easily swap to either Chicken, Beef or even Pork, so feel free to customise to your tastebuds desire.
I have also used a medium heat store bought salsa, however if spice isn’t your thing, feel free to swap it to a mild heat, but I would implore you not to eliminate this ingredient as it brings a nice depth of flavour to the meal.
This dish was definitely a hit tonight and personally, I’m thankful that I made extras, although, I think I will have to get in early and put one aside for my lunch tomorrow, otherwise Coach and Master M will finish them off before the night is out!
PS. If you have leftovers and a sandwich press, you can toast them up for a couple of minutes and they make a great snack or breakfast on the go.
PPS. if you are loving the Mexican theme, then then pop over and check out this super tasty one-pot Chicken Burrito Bowl..yum!
Cheesy Turkey Enchiladas
- 1 tbs olive oil
- 3 each rindless bacon rashers chopped
- 500 grams turkey mince
- 1/2 cup brown rice
- 400 grams can diced tomatoes
- 375 gram jar chunky salsa mild or medium
- 5 each spring onions thinly sliced
- 10 each burrito tortillas
- 2 cups grated tasty cheese
- sour cream to serve
Step 1: Pre-heat oven to 180C / 350F / Gas mark 4, grease a large shallow baking dish and prepare all the ingredients.
Step 2: Take a deep-sided frying pan, add oil and place on the stove-top over a medium heat.
Step 3: Add bacon and cook for 7-8 minutes or until golden, stirring occasionally.
Step 4: Add the mince, stir to combine. Cook for 10 minutes or until browned, stirring occasionally with a wooden spoon.
Step 5: Next, add the rice, diced tomatoes, salsa, black beans and water and stir to combine. Bring to the boil and then simmer for 10 minutes. This will allow the mince and rice to cook through.
Step 6: Remove the fry-pan from the heat and add the spring onion. Stir to combine.
Step 7: Place a tortilla wrap on a cutting board. Using a ½ cup measure, spoon out the mixture and place along one edge of the tortilla shell. Take one edge of the tortilla and roll up to enclose. Place on the baking tray with the exposed edge on the bottom. Repeat, until you’ve used all the tortillas or the meat mixture.
Step 8: Sprinkle the tortillas with cheese and bake for 20 minutes.
Step 9: Remove from the oven and spoon sour cream across the tops. Sprinkle the remaining 2 tablespoons of spring onions across the top of the sour cream. Serve immediately.
Note: My mixture and poor wrapping skills, gave me 11 tortillas in total.
Recipe adapted from: Woolworths