Turkey Enchiladas

Ingredients

• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1 red onion, chopped
• 1 red pepper, de-seeded and diced
• 1 small courgette, diced
• 350g minced turkey
• salt and freshly ground black pepper
• 200g grated Cheddar cheese
• 8 flour tortillas about 19cm (7 ½ in) diameter

Sauce

• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 onion, chopped
• 400ml passata
• 1 tsp fresh oregano
• salt and pepper
• 1tbsp tomato puree
• half tsp sugar

Method

For the sauce, heat the olive oil in a medium saucepan and sauté the onion and garlic for about 5 minutes until softened. Stir in the passata and oregano and season with salt and pepper. Cover with a lid and leave to simmer for 10 minutes.

For the turkey filling, heat the olive oil in a large frying pan or wok, stir in the garlic, onion, pepper and courgette. Cook for 5 minutes then add the turkey and season with salt and pepper.

After about 6 to 7 minutes the turkey should be completely cooked through. Stir in half of the cheese until melted. Divide the mixture between the tortillas and fold each one up. Place in an ovenproof dish and spoon over the tomato sauce. Sprinkle with the remaining cheese.

Place in an oven pre-heated to 180C for 15 to 20 minutes until golden.

Information
MAKES 8 Tortillas