Recipe of the Month

Leftover Turkey Enchiladas

An ideal and delicious way of using up all that left over Christmas Turkey Ingredients • 400g of shredded cooked turkey • 350g of grated cheddar cheese • 3 mild fresh green chillies, finely sliced • Small bunch of fresh coriander • 12 x 6 inch soft corn tortillas • 300g enchilada sauce (can be made or available from Waitrose) • 1 onion, finely chopped • 1 teaspoon of salt • 3 tablespoons of chilli powder • 3 garlic cloves, minced • 2 teaspoons of cumin • 2 teaspoons of sugar • 1 can of tomato passata • 1 cup water

Directions Sauce : Heat the oil in a frying pan, on a medium heat. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin and sugar. Cook 15 seconds. Stir in the tomato pasatta, enchilada sauce and a little water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season to taste with salt & pepper; reserve.

Enchiladas : Adjust the oven rack to the middle position. Heat oven to 400 F. Create the turkey mixture by combining the turkey, 100g of the cheddar, fresh chilli, coriander and 1/2 of the sauce. Season with salt & pepper to taste and set aside.

Stack the tortillas on a microwave safe plate. Cover with plastic wrap and microwave on high until warm, about 40-60 seconds. Lightly coat a suitable sized baking tray with vegetable oil. Spread the warm tortillas out on a clean counter top. Place some of the turkey mixture evenly down the center of each tortilla. Tightly roll the tortilla and then lay seam side down in the baking tray.

Lightly coat the enchiladas with vegetable oil. Pour the remaining sauce over the enchiladas to coat thoroughly. Sprinkle with remaining cheddar cheese down the center of the enchiladas. Cover the dish with foil and bake 20-25 minutes, until heated through. Remove foil and continue to bake until the cheddar cheese browns, about 5 minutes and then serve.