One good thing which has come out of being in Lockdown, we are eating homemade meals most tea times. The only question for us as a family, what can we make that everyone will eat…..and enjoy?
This was adapted from a recipe on the BBC Good Food website which we thought looked interesting, but we did wonder if we could improve on the filling, so came up with our own Chili recipe. You can find the original recipe here if you prefer:
I must just add at this point, because we were all so hungry, we forgot to take a picture of the cooked enchiladas. I have therefore commissioned my niece, Hannah Nolloth of Hannah Nolloth Illustration to recreate our experience of the meal. Looking very similar I must say!
If you fancy giving our recipe a go, here’s the ingredients you will need:
- 1 tbsp sunflower oil
- 500g turkey mince (2% fat)
- 2 small onions finely chopped
- 2 cloves of garlic, crushed
- 1 yellow pepper deseeded and thinly sliced
- 2x 400g can chopped tomatoes
- 400g can red kidney beans, drained
- Juice from half a lime
- 1 teaspoon of tomato puree
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of paprika
- Crushed chili seeds (to your taste)
- Salt, to taste.
- 2 heaped tbsp roughly chopped coriander, plus extra to garnish
- 6 regular flour tortillas
- 75g mature cheddar, grated
Even though it creates a bit more washing up, I prefer to do the whole “TV Chef” thing of having all my ingredients ready to go in small bowls before I start cooking. It takes of a little bit of pressure later on when you can just empty the bowls into the pan at the right time!
Step 1 – Make the chili.
The BBC recipe used less ingredients and relied on using a tin of chillied red kidney beans. I didn’t fancy this so decided to make my own chili instead. It’s not that much more effort, but the end result would surely be better!
- Heat the oil in a large pan and then add the turkey, onion and pepper, fry for 5 minutes making sure you break up the mince with a wooden spoon.
- Add the crushed garlic and spices and fry for a couple more minutes whilst stirring to ensure an even coating on the meat and onions.
- Add the tinned tomatoes and tomato puree and stir.
- Set the oven to pre-heat to 200C/180C fan/gas 6.
- Season with some salt and simmer for 15 minutes, stirring occasionally. Check the flavour and add more chili or salt as needed.
- Remove the pan from the heat and stir in the lime juice and coriander.
Step 2 – Prepare the Enchiladas
- Lightly grease a shallow ovenproof dish with some oil.
- Place 1 tortilla in the dish and top with a couple of generous spoonful’s of the chili.
- Roll up and push to one side of the dish.
- Repeat with the other tortillas.
- If there’s any remaining chili, fill it around the tortillas and some over the top.
- Sprinkle the grated cheese all over and bake for 15 mins.
Step 3 – Serve!
Add some chopped coriander over the enchiladas and serve with a salad.
Fed and happy family. Time to relax …