Turkey and Manchego Enchiladas
Ingredients
- 2 small onions, chopped
- 2 garlic cloves, chopped
- 400g chopped tomatoes
- 1 vegetable stock cube
- 1/2 tsp chilli powder
- 1 tsp dried oregano
- 350g turkey mince
- 8 corn tortillas
- 200g Manchego cheese, grated
- Salt
- Vegetable Oil
How to make it
Cheese enchiladas make an excellent mid-week dinner that the whole family can enjoy. This version uses turkey making it a great alternative to beef, and the nutty, buttery and mature Manchego adds wonderful depth of flavour.
- Preheat oven to 200°C/ 180°C fan/ gas mark 6
- Grease a baking dish with oil
- In a frying pan, heat some oil and cook the garlic and onions until browned
- Add the turkey mince and cook until browned
- Add the chopped tomatoes
- Then add a stock cube to 200ml cold water, mix and add
- Add the chilli and oregano
- With half of the mixture, begin filling tortillas, adding a little cheese to the top of each then rolling and placing in the baking tray
- Once all the tortillas are tightly packed in the baking dish, top with the remaining turkey mix then sprinkle the remaining cheese on top
- Bake for 15 mins until brown
- Serve the cheese enchiladas with a fresh lettuce salad
Manchego Cheese
Through mainland Spain there are almost desert-like fields where herds of white, hornless sheep roam. These are the arid plains of La Mancha, and are home to a number of registered farms that breed Manchega sheep. These farms have the exclusive right to make the cheese Manchego DOC. Read more about the legend of Manchego DOC here.
