• STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.

  • STEP 2

    Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.

  • STEP 3

    Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.

  • STEP 4

    Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.

Recipe from Good Food magazine, June 2015

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.84 ratings