Turkey Enchiladas
This recipe was sent to us by Sian Reynolds, one of our online blogger mums. Her challenge was to cook a family meal using turkey for under £10. Here's what she thought:
What we thought:
This went down well. The turkey was lovely and moist and there was just a nice hint of chilli. Rich wolfed his down in minutes and the toddler gave her seal of approval with an empty plate and demand for “more mummy”. 
Essential Ingredient:
Turkey Mince
For the sauce:

700g jar passata

1 red onion, finely diced

1 red chilli, deseeded and finely diced – this can be increased if you like things a little hotter!

2 garlic cloves, crushed

For the filling:

500g diced turkey

1 red pepper, chopped

1 red onion, sliced

1 tbsp paprika

400g tin kidney beans

1 pack flour tortilla

200g mature cheddar, grated

To serve:
Fluffy brown rice.
This tortilla-based dish is an ideal way to feed fussy eaters.
  1. Start with making the turkey filling. Soften the onion in a frying pan over a medium heat. Add the red pepper and turkey. Add the paprika, stirring well to ensure everything is coated. Cook for 10 to 15 minutes until the turkey is cooked through and the peppers are soft.
  2. Meanwhile make the sauce. Soften the onion, chilli and garlic in a frying pan for 3 to 5 minutes. Add the passata and salt and simmer gently for 10 minutes until the sauce starts to thicken slightly.
  3. Preheat the oven to 190c.
  4. Once the turkey filling is ready, add the tin of kidney beans and 4 tablespoons of the sauce. Mix well.
  5. Spoon some of the filling into the middle of a tortilla, fold in the ends and roll. Place in an ovenproof dish. Repeat with another 4 tortilla wraps, making sure that the finished wraps are nestled next to each other in their dish.
  6. Pour the sauce over the top of the wraps. Cover with tinfoil and bake for 25 minutes.
  7. Remove the foil and sprinkle over the cheese. Return to the oven for another 5 minutes until the cheese has melted and is beginning to brown.
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