Turkey and Manchego Enchiladas

4 November 2019 — Dinner

Manchego Cheese Enchiladas


  • 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.

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