Turkey Enchiladas with Sour Cream and Spinach

Steps

1. oven to 220°C. Line one large, or two medium rectangular, oven-proof dishes with baking paper.
2. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook onion, enchilada spice mix, salt and garlic for 3–4 minutes, or until softened. Add turkey mince and cook, breaking up mince with a spoon, for 4 minutes, or until no longer pink. Stir through tomatoes, carrot, courgette and apple and simmer for 6–7 minutes, or until vegetables are tender.
3. Lay one tortilla on a clean, flat surface. Place ½ cup measure of turkey mixture in the centre, in a line. Roll up to encase the filling and place into prepared dish, seam-side-down. Repeat with remaining tortillas and turkey mixture. Lay side-by-side in oven dish so they fit snugly. Brush top of each enchilada with a little oil and bake for about 15 minutes, or until lightly browned.
4. Place a handful of spinach onto each plate. Top with 1–2 enchiladas and a dollop of sour cream. Serve any leftover turkey mixture on the side.