This recipe for mild enchiladas is perfect for children because it is not very spicy. For a change, I used turkey mince instead of beef. If any enchiladas are left over, they reheat beautifully.
1 person made this
3 tablespoons olive oil
1 onion, minced
460g turkey mince
salt and ground black pepper
1 pinch cayenne pepper
I pinch ground turmeric
1 pinch paprika
1 tablespoon dried oregano
1 tablespoon olive oil
425g tinned mixed vegetables, drained
6 large tortillas
150ml whipping cream
125g grated Gruyère cheese
1 pinch dried oregano
Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Lightly butter a gratin dish.
Heat the 3 tablespoons olive oil in a large frying pan, and cook and stir the onions until translucent, about 3 minutes. Stir in the turkey, breaking up the meat with a fork, and cook until golden, about 5 minutes. Season with salt and pepper, and stir in the cayenne pepper, turmeric, paprika, and the 1 tablespoon dried oregano. Stir in the 1 tablespoon olive oil, the 500ml passata, and the mixed vegetables. Simmer over low heat for 2 minutes, taste and adjust the seasoning.
Place a tortilla on a large plate and spread 2 to 3 large spoonfuls of the turkey mixture at the centre of the tortilla. Roll the tortilla and place it in the gratin dish. Repeat with the remaining tortillas and turkey.
Pour the 250ml tomato sauce over the tortillas, then pour over the cream. Sprinkle with the grated cheese and the pinch of oregano.
Bake in the preheated oven until the dish is heated through and the cheese is melted and golden, about 15 minutes.