Turkey enchiladas with chilli sauce

Add some fire and spice to your fireside suppers with Neven Maguire's Tex-Mex dish
By Neven Maguire
Turkey enchiladas with chilli sauce
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 25 minutes plus 1-2 hrs marinating
  • Effort: easy


For the marinade

  • 2 tbsp chilli oil
  • 1 tbsp hot chilli powder
  • 1 tbsp paprika
  • 1 pinches caster sugar
  • 1 lime, grated zest and juice
  • 500 g turkey breasts, about 4 breast steaks, cut into strips

For the chilli sauce

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red chilli, seeds removed, finely chopped
  • ½ tsp sweet or smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • 400 g can chopped tomatoes
  • 1 squeeze lemon juice

For the enchiladas

  • 2 tbsp sunflower oil
  • 1 red onion, sliced
  • 1 red pepper, seeds removed, thinly sliced
  • 1 yellow pepper, seeds removed, thinly sliced
  • 8 soft flour tortillas
  • 50 g cheddar, grated

Tips and Suggestions

To make this recipe with leftover roast turkey meat, marinate for just 15-20 minutes, and sauté with the onions and peppers just until the turkey is hot through.


1. For the marinade: mix together the chilli oil, chilli powder, paprika, sugar and the lime zest and juice in a shallow non-metallic dish. Add the turkey and stir until well coated, then cover with cling film and marinate in the fridge for 1-2 hours.

2. For the chilli sauce: heat the oil in a large pan and fry the onion for 6-8 minutes or until golden. Stir in the garlic, chilli, paprika, cumin and coriander and cook for 1 minute, stirring. Add the tomatoes and lemon juice and season to taste. Simmer gently for 10-15 minutes until slightly reduced and thickened.

3. For the enchiladas: heat the oven to 180C/gas 4. In a large frying pan, heat the sunflower oil and sauté the onion and peppers for about 5 minutes until softened and just beginning to catch around the edges. Tip in the marinated turkey and continue cooking for 3-4 minutes, until the turkey is just tender and cooked through.

4. Use the turkey and pepper mixture to fill the tortillas, then roll up and lay side by side in an ovenproof dish. Spoon over the chilli sauce and scatter the cheese on top. Bake for 15-20 minutes until bubbling and golden brown. Serve straight to the table with a separate bowl of salad and allow guests to help themselves.

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