Recipe: Turkey Enchiladas (Christmas leftovers)
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Put Christmas leftovers to good use!
Even if you didn’t have turkey for Christmas dinner you might have found yourself in our shoes, finding a heavily-reduced turkey in the supermarket after Christmas, and we can’t resist a bargain! But what to do with any leftovers once you’ve had your roast? Well, definitely don’t bin it when there’s a simple and tasty idea like this!
Here’s what you’ll need:
1 tbsp olive oil, plus extra for oiling
1 small onion, chopped
2 large garlic cloves, crushed
2 tbsp smoked paprika
2 x 400g tins chopped tomatoes
250ml turkey or chicken stock<
8 corn tortillas
400g leftover turkey, shredded
Pinch of cayenne pepper
1½ tsp ground cumin
5-6 pickled jalapeño slices, chopped
300ml soured cream
40g cheddar, grated
Heat the oil in a frying pan and fry the onion until translucent.
Add the garlic and smoked paprika and fry for a couple of minutes more.
Add the tomatoes and 200ml of stock.
Season.
Simmer for about 15 mins.
Preheat the oven to 180°C/fan 160°C/gas 4.
In another lightly oiled frying pan, fry each tortilla for 30 seconds on one side until golden.
Set aside.
Put the turkey in the empty pan and warm through with the spices and stock.
Remove from the heat and stir in the jalapeño slices.
Divide the turkey mixture equally among each tortilla, roll up.
Spread one-third of the tomato sauce on the bottom of a large ovenproof dish.
Add the rolled tortillas to the dish.
Top with the rest of the sauce.
Dot with sour cream and sprinkle cheese.
Bake until cooked through and bubbling.
MUNCH!
Ingredients
- 1 tbsp olive oil, plus extra for oiling
- 1 small onion, chopped
- 2 large garlic cloves, crushed
- 2 tbsp smoked paprika
- 2 x 400g tins chopped tomatoes
- 250ml turkey or chicken stock<
- 8 corn tortillas
- 400g leftover turkey, shredded
- Pinch of cayenne pepper
- 1½ tsp ground cumin
- 5-6 pickled jalapeño slices, chopped
- 300ml soured cream
- 40g cheddar, grated
Instructions
- Preheat the oven to 180°C/fan 160°C/gas 4.
- In another lightly oiled frying pan, fry each tortilla for 30 seconds on one side until golden.
- Set aside.
- Put the turkey in the empty pan and warm through with the spices and stock.
- Remove from the heat and stir in the jalapeño slices.
- Divide the turkey mixture equally among each tortilla, roll up.
- Spread one-third of the tomato sauce on the bottom of a large ovenproof dish.
- Add the rolled tortillas to the dish.
- Top with the rest of the sauce.
- Dot with sour cream and sprinkle cheese.
- Bake until cooked through and bubbling.
- MUNCH!
