Traditional Mexican enchiladas filled with turkey mince and Tex Mex flavours.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 35 minutes
    • Mexican

    Turkey Mince Enchiladas

    Recipe Information

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    1 x 500g pack British Turkey Mince

    2 x Peppers

    200g Mushrooms

    1 tsp Paprika

    1 tsp crushed Chillies

    2 x small handfuls of fresh Basil

    1 x 400g Multipack dips Tex Mex selection

    200g Mature Cheddar, grated

    1 x pack 8 Tortilla Wraps

    A little Olive Oil

    Salt and Black Pepper


    Pre-heat the oven to 180°C/Gas Mark 4.

    Chop the peppers finely, discarding any white pith or seeds. Wipe the mushrooms then chop finely.

    Fry the mince in a large frying pan or wok, in a little oil until sealed, breaking up the mince with a wooden spoon as you cook. Add the chopped peppers, mushrooms, crushed chillies, paprika and basil and cook for a few minutes.

    Add the salsa from the Tex Mex Selection then season with salt and pepper. Cook, stirring for a few more minutes. Ensure product is thoroughly cooked and piping hot throughout.

    Put the tortilla wraps out flat on a work surface, then divide the mixture between them, putting it in the centre of the wraps.

    Put a teaspoon of sour cream from the Tex Mex Selection on the top then add a handful of grated cheese.

    Fold the wraps into parcels then put them on a baking tray and bake in the oven for 15 minutes.

    Sprinkle with a small handful of basil over the enchiladas and serve.