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