Greetings lovely friends, how are you today? I hope this Thursday is treating you well? Today I thought I’d share one of our staple meals, which *shock horror* we’ve never shared with you lovely lot – our turkey enchiladas. How remiss of us, how can you ever forgive us? I really hope that one day soon you can!
Anywho we made this a few days ago and it really is the yummiest recipe around and, as it’s this blog, it’s also simple indeed! It’s one of those recipes that you can make without having to visit a supermarket, or at least we can as we ALWAYS have all the ingredients to hand. And I promise you that it’s the most brilliant recipe to warm you from the inside out on any dreary January day! Read on to find out how you make it and what you’ll need. Oh and if you fancy making a veggie version check out our bean enchilada recipe here.
- tortilla wraps
- spices – 1 tsp paprika, 1 tsp chilli pepper
- two turkey breasts
- A jar of passata
- A couple of tins of kidney beans/lentils/chickpeas
- soy sauce
- A selection of veg – we always do mushrooms and peppers
- Start off by frying your turkey (cut into thin strips) and chosen veg in a smidge of soy sauce
- Meanwhile heat up the passata, tinned beans/lentils, etc and spices
- Grate your cheese
- Once the turkey is cooked and the veg softened add to the sauce which should have reduced and be smelling AMAZING!
- Spoon some of the sauce into your serving dish (a lasagna bowl works a treat)
- Then take your first wrap and spoon in two spoons of the turkey/veg/sauce mixture and sprinkle a touch of cheese over. Then roll up and pop into the serving dish
- Fill the rest of the wraps in the same way until you have a full dish. We usually manage four wraps with the above ingredients, but it really depends on how full you fill them!
- Spoon the remaining sauce over the top of the rolled up wraps and finish with any left over grated cheese
- Pop into a preheated oven (180 degrees) and cook for 20 minutes until the edges of the wraps are crispy and the sauce is bubbling.
- Best served with a side of salad plus some guacamole or Nando’s Perinaise.
See I told you it was super easy, didn’t I! Let us know if you give it a whirl! So what are your go-to/fail-safe recipes? Does anyone else have enchiladas as one of theirs?
– Fi xxx