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Turkey Enchiladas

  • Prep Time
    8 MINS
  • Cook Time
    25 MINS
  • KCals 269
  • Carbs 33G
6 Servings


For the enchiladas

  • 250 g cooked turkey skin removed and shredded
  • 1 medium red onion peeled and diced
  • 1 medium green pepper deseeded and diced
  • 3 garlic cloves peeled and crushed
  • 400 g tin of black beans rinsed and drained
  • 1 tsp chipotle paste
  • ½ tsp smoked paprika
  • 150 g passata
  • low calorie cooking spray

To assemble

  • 200 g passata
  • ½ tsp garlic granules
  • ½ tsp smoked paprika
  • 6 low calorie tortilla wraps grated
  • 20 g reduced fat mature Cheddar cheese grated


  1. Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the onion and cook for 4 minutes.

  2. Add the pepper and garlic and continue to fry for 3 minutes. Add the paprika and chipotle paste and continue to cook for 2 minutes.

  3. Add the black beans and passata and simmer for 3 minutes.

  4. Add in the shredded turkey and allow the pan to bubble until the turkey is heated through thoroughly. Preheat the oven to 190ºC

  5. Microwave the tortilla wraps for 30 seconds, this will make them easier to roll. Spoon the turkey mixture down the middle of each tortilla wrap. Roll the wrap over the filling to encase the turkey.

  6. Place the enchiladas into an ovenproof dish. Add the passata, paprika and garlic granules into a small bowl and stir to combine. Spoon the passata over the enchiladas and sprinkle with cheese.

  7. Pop into the oven for 10 minutes until the cheese is bubbly, melted and golden. Serve with your choice of accompaniment.