M&S RECIPE INSPIRATION
Mega melty turkey enchiladas
After all that rich festive food, it’s time to wake up your tastebuds with this Mexican-inspired family feast of slow-cooked spicy turkey, tortillas and oozy cheese
Ingredients
- 1 packet M&S fajita spice blend
- 400ml passata
- 1 red onion, diced
- 2 peppers, diced
- 1 red chilli, chopped
- 2 cloves garlic, finely chopped
- 500g leftover cooked turkey, shredded into strips
- 1 tin (400g) kidney beans
- 1 tin (400g) chopped tomatoes
- 8 wholegrain tortillas
- 150g mature cheddar cheese, grated
- 3 spring onions, finely sliced
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- To make the sauce, heat 1 tbsp olive oil in a small saucepan, fry half the fajita spice blend for 30 seconds, then pour in the passata and simmer on a low heat for 10 minutes.
- Meanwhile, heat 1 tbsp olive oil in a separate frying pan over a high heat. Fry the onion, peppers, chilli and garlic until softened. Add the turkey and the remaining fajita spice blend. Cook for a few minutes, tossing together.
- Add the kidney beans with the water from the can and the chopped tomatoes. Simmer for 10 minutes until thick.
- Spread a large spoonful of the passata sauce onto the base of an ovenproof dish. Divide the turkey mix between the tortillas, roll them up and lay them side-by-side in the dish, on top of the sauce. Pour over the remaining sauce, then scatter over the grated cheese.
- Bake for 10-15 minutes, until the cheese is melted, then scatter over the spring onions to serve.
