Turkey enchiladas

Turkey enchiladas


  1. Pre-heat the oven to 200C/400F/ Gas Mark 6.
  2. Place the oil into a medium pan and add the onions and garlic.
  3. Cook for 10 minutes.
  4. Next add the tomatoes, water, stock cube, chilli, oregano and turkey mince.
  5. Mix really well and then simmer for 15 minutes.
  6. The mix needs to be quite firm, so it makes it easier to roll, but not too thick.
  7. Once thickened season well with salt.
  8. Place a little of the mix into one of the tortillas and then add a little cheese.
  9. Roll up and place into an oiled baking dish, then repeat until all are done. The tighter you can pack them the better.
  10. You want to leave half the turkey mix to cover all the enchiladas once wrapped.
  11. Spoon over the rest of the mince, add the rest of the cheese and bake for 15 minutes to brown.
  12. Serve with sour cream.
  • Recipe copyright Phil Vickery
  • There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Make these deliciously different enchiladas using turkey mince rather than chicken


2 tbsp oil any will do
2 small onions, peeled and chopped
2 cloves garlic chopped
1 x 400g can chopped tomatoes in juice
200ml (7floz) water
1 x 10g vegetable stock cube
¼ tsp chilli powder
1 tsp dried oregano
350g (12oz) British turkey mince
8 small soft wheat or corn tortillas
200g (7oz) grated Cheddar cheese
150ml (5floz) sour cream


Time: 20 mins
Serves: 4
Nutrition: n/a