Turkey Enchiladas with Sour Cream and Spinach

Turkey Enchiladas with Sour Cream and Spinach

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 24, 2016.
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The kids will love these turkey wraps!

Ingredients

TURKEY ENCHILADAS

  • 1 red onion, finely diced
  • 2 tablespoons enchilada spice mix
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 450g turkey mince
  • 1 can chopped tomatoes
  • 1 carrot, grated
  • 1 courgette, grated
  • 1 apple, grated
  • 10 wholemeal tortilla wraps
  • 1–2 tablespoons oil (for brushing)

TO SERVE

  • 1/2 bag baby spinach leaves
  • 1/2 cup sour cream

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.

Nutritional Information

Energy 2251 kj
538 kcal
Protein 31.9g
Carbohydrate 56.4g
Fat 19.3g