Still (trying) to stick at the new years diet plan I thought that I’d get a bit more creative with matching food that I love to eat with healthier ways of cooking. Also after working out and doing all the other jobs that life throws at me, it had to be a relatively quick recipe. So here it is – Turkey Enchiladas.
My thought process was to make a cross between a burrito and a Mexican-style ragu by combining turkey mince, vegetables and some basic tomato sauce stuffed into a wrap and baked in the traditional way. Start off by chopping up a large onion, large red pepper (minus the seeds) into a rough dice along with two cloves of garlic, minced finely.
Add a tablespoon of olive oil into a large non-stick pan and set over a high heat, get this pan really hot! Tip in 450g of turkey mince and fry for 3-5 minutes or until browned and beginning to caramelise slightly – this will improve the flavour as turkey can be a bit bland. Add in the chopped vegetables and continue to fry for a further 3-4 minutes or until the vegetables have softened slightly.
Now it’s time to season. I went for smoked paprika and coriander powder – a tablespoon of each. I also happened to have some liquid smoke to hand, this is purely optional though. I added a few drops of liquid smoke to boost that smokey Mexican flavour before adding a teaspoon of dried oregano, a few drops of Worcester sauce and a tablespoon of tomato puree. Now it starts to take on the appearance of a ragu as you mix it.
Add in around 100ml of passata and simmer until you have a thick, smokey paste-like texture to the mince, allow to cool while you preheat the oven to 200C. Take a large baking dish, or in my case, an ovenproof pan and grease the base of the pan with a little olive oil. Take a generous heap of the mix and place it in the centre of a tortilla. Imagine the tortilla as a clock-face. Turn the 6pm end into the middle and fold over the 9pm side to the 3pm side to create a perfect wrap.
Place all the wraps into the baking dish and pour over an extra 100ml of the passata. Tear over some low-fat mozzarella cheese and add a small grating of cheddar cheese, optional of course. Bake the enchiladas for 15-20 minutes or until the tortillas are crisp and the cheese melted and slightly golden.
These are absolutely delicious. You would never have this down as ‘diet food’. If this turned up on my table every other day I wouldn’t hesitate to demolish the lot – which is precisely what I did. If turkey isn’t your thing then feel free to use low fat beef mince or even diced chicken will work really well. I hope you enjoy making these amazing enchiladas at home.