Cheesy Turkey Enchiladas
with tomato and scallion salsa4.0(7)
Calories
:
764 kcalProtein
:
49.8g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Celery
- Milk
- Soya
- Soya
- Mustard
- May contain traces of allergens
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
2 unit(s)
Tomato
1 sachet(s)
Ketchup
(Contains: Celery)
2 sachet(s)
Central American Style Spice Mix
1 unit(s)
Lemon
250 grams
Turkey Mince
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
2 unit(s)
Scallion
1 unit(s)
Carrot
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Worcester Sauce
(Contains: Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3195 kJ
Energy (kcal)764 kcal
Fat32.9 g
of which saturates20.1 g
Carbohydrate70.6 g
of which sugars14.1 g
Dietary Fiber8.9 g
Protein49.8 g
Salt6.6 g
Potassium273.6 mg
Calcium22.4 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Oven dish
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Zest then halve the lemon. Cut half into thick wedges and juice the rest.
- Chop the tomatoes into small pieces.
- Trim and grate the carrot (no need to peel). Trim and thinly slice the scallion.
- In a bowl mix the tomato with half the scallion then season with salt, pepper and 1 tsp lemon juice (per 2P).
2
- Heat a pan on medium-high heat (no oil).
- Once the pan is hot, add the mince and fry until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
3
- Once mince is cooked, add the grated carrot, Central American style spice, worcester sauce and ketchup to the pan.
- Add 50ml water (per 2P) and mix well.
- Cook for 1 min and remove from the heat.
- Season to taste with salt and pepper.
4
- Lay the tortillas on a board, spoon some of the mince down the centre of each, then roll them up to enclose the filling.
- Drizzle a little oil into the bottom of an ovenproof dish then lay in the wraps.
- Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
- Use a spoon to spread the half creme fraiche over the top. Sprinkle over the cheese.
- Bake on the top shelf of your oven until golden, 8-10 mins.
5
- Meanwhile, mix the remaining creme fraiche with the lemon zest.
- Season to taste salt and pepper then mix well to combine.
6
Once cooked, remove the enchiladas from the oven.
Divide between plates.
Top with a dollop of zesty creme fraiche.
Serve with tomato salsa, lemon wedges.
Garnish with remaining scallions.
