GP’S 2017 ADVENT CALENDAR OF CUISINE
There are plenty of Christmas recipes on GP, so here’s one for leftover turkey that can add to the pile. If you aren’t having turkey, then substituting it with chicken is just as good.
- 2 tblsp oil
- 1 onion, chopped
- 1 green chilli, deseeded and chopped
- 1 garlic clove, chopped
- 1 tblsp tomato puree
- 400g tin of chopped tomatoes
- 150ml chicken stock
- Salt and pepper
- 200g leftover turkey, chopped
- 2 spring onions, chopped
- 100g Cheddar cheese, grated
- 8 flour or corn tortillas
Preheat the oven to 200C/Gas mark 6.
Using a heavy based pan about the same diameter as the tortillas, fry the onion, garlic and chilli in the oil for a minute or so, until soft. Stir in the tomato puree, tomatoes, stock and season to taste. Simmer gently for about 15-20 minutes.
Mix the turkey, spring onions, half the grated cheese and about 100ml of the sauce in a bowl.
Put a spoonful of the sauce over the base of the shallow, ovenproof dish (a square one about the width of the tortillas so the enchiladas will fit – bear in mind that you will need to fit 8 of these in). This will stop the enchiladas sticking to the base when cooking.
Dip a tortilla in the sauce, turn over to coat both sides and place on a plate. Place a large spoonful of the filling onto the tortilla and roll up. Place the enchilada into the ovenproof dish. Repeat.
Spoon the remaining sauce over the enchiladas then sprinkle with the remaining cheese. Bake in the oven for about 20 minutes.
Serve with a green salad, garlic bread and a nice bottle of red.
© Quiet Man 2017