Cheesy Turkey Enchiladas
"From one of our national supermarkets and their monthly magazine. Please note enchiladas can be rolled ahead of time and kept covered in the fridge."
Ingredients
Nutritional
- Serving Size: 1 (422 g)
- Calories 710.8
- Total Fat - 47.8 g
- Saturated Fat - 17.6 g
- Cholesterol - 136 mg
- Sodium - 2919.6 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 4.5 g
- Sugars - 7 g
- Protein - 45.2 g
- Calcium - 457.8 mg
- Iron - 3.1 mg
- Vitamin C - 19 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Heat oil in a deep frying pan, over a medium heat and add bacon and cook for 8 minutes or until golden and then add mince and stir until combined and cook, stirring occasionally with a wooden spoon, for 10 minutes or until browned.
Step 2
Add quinoa, tomato, salsa and 1/2 cup water, stir to combine and bring to the boil and then simmer for 10 minutes or until mince and quinoa are cooked through.
Step 3
Add spring onion, reserving 2 tablespoons to garnish and cook for 1 minute and then set aside to cool.
Step 4
Preheat oven to 180C.
Step 5
Grease a large shallow baking dish.
Step 6
Place a tortilla on a boards and spoon 1/2 cup mince mixture along one edge and roll up to enclose filling and transfer to the baking dish and then repeat with remaining tortillas and filling mixture.
Step 7
Sprinkle with cheese and bake for 20 minutes or until golden.
Step 8
Serve with sour cream, sprinkled with reserved spring onion.
Tips
No special items needed.