Ingredients (makes 10 Enchiladas)

• 500g tray Ingham's turkey mince
• 1 small Onion, diced
• 1/2 cup Diced red capsicum
• 1/2 cup Diced green capsicum
• 1 Carrot, grated
• 1 small Zucchini, grated
• 1 x 375g jar Enchilada sauce
• 1 small jar Salsa
• 1 cup Reduced fat cheese, Grated
• Sour cream or Greek yoghurt to serve (yoghurt is healthier)
• Jalapenos to serve (optional)
• Small amount of oil
• 10 small Corn tortillas
• Salt &pepper

Method

1. Add a small amount of oil into a frying pan, and on low heat, cook the onion, carrot, capsicums and zucchini until softened. Remove from pan and set aside
2. Add a touch more oil if needed and then cook the turkey mince until cooked through. Season with salt and pepper if you wish
3. Add the cooked vegetables back in with the turkey, and stir to combine.
4. Pour in half of the jar of enchilada sauce, and stir in. Cook on low heat for 1-2 minutes, then turn off the heat and allow the mix to cool slightly
5. Get one tortilla and place some of the turkey filling along the centre. Wrap one side over and roll up to form a cigar shape. Place seam side down into a lightly greased baking dish. Repeat for all the tortillas and filling
6. Mix the remaining enchilada sauce and a 1/4-1/2 cup of the salsa together, and pour over the top of the enchiladas- making sure to spread to the ends
7. Sprinkle cheese on top, and bake in a pre heated oven set to 170 degrees for approximately 15-20 minutes or until the cheese is melted and golden
8. Serve with salad, jalapenos and sour cream/ Greek yoghurt

Notes

These can be frozen if wrapped tightly in air proof container / wrap. They are also delicious cold the next day!