Ingredients

  • 1 pound leftover turkey, both brown & white meat, sliced
  • 2 tablespoons Olive Oil
  • 1 Onion, peeled and chopped
  • 1 Celery stick, halved and sliced
  • 1 Red Pepper, sliced
  • 3 Garlic cloves, peeled and sliced
  • 1 tomato, chopped
  • 2 tablespoons Tomato Purée
  • 1/2 cup Turkey stock
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1/2 teaspoon Chilli seeds
  • 1/2 teaspoon Coco powder
  • Salt & Pepper to taste
  • 5 ounces grated cheese, such as Monterey Jack or cheddar
  • 8 Corn Tortillas (If your not making your own the I recommend Old El Paso)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to (180C) gas mark
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Step 2

  • In a heavy based pan soften the onions and celery in the olive oil.
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Step 3

  • Add the red pepper, garlic, tomatoes, 1 tbsp of tomato pure and the stock, then bring to a simmer.
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Step 4

  • Add the spices and taste for seasoning.
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Step 5

  • Add extra chilli if you're feeling brave, and to help ward off a winter cold.
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Step 6

  • Simmer to let the flavours develop for about 10 minutes.
  • Length: 10 minutes

Step 7

  • Next, drain most of the liquid from the pan.
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Step 8

  • Put the thicker of the two sauces (filling sauce) back in the pan and add the turkey and 1/2 of the cheese. Stir in well.
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Step 9

  • Spoon the filling onto the middle of each corn tortilla and wrap, then place them folded side down into a lightly greased baking dish.
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Step 10

  • Stir in 1 tbsp of tomatoes pure to the topping sauce and pour over the dish then sprinkle with the remaining cheese.
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Step 11

  • Bake for 15 minutes or until the cheese is browning and the sauce is bubbling.
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  • Length: 15 minutes