1 tbsp sunflower oil
500g turkey mince (2% fat)
1 stalk celery, finely chopped
1 yellow pepper, deseeded and thinly sliced
400g can chopped tomatoes
1 red chili chopped
1 tbsp fresh lime or lemon juice
2 heaped tbsp roughly chopped coriander, plus extra to garnish
6 gluten free tortillas or gluten free wraps
50g lactose free mature cheddar, coarsely grated
large mixed salad, to serve
2 tomatoes, chopped to serve
Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan.
Fry the turkey, celery, chili and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes.
Bring to a gentle simmer and cook for 10 mins, stirring regularly.
Remove from the heat and stir in the lime juice and coriander. Season well.
Lightly grease a shallow ovenproof dish with the remaining oil.
Put 1 gluten free tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture.
Roll up and push to one side of the dish. Repeat with the other gluten free tortillas, then spoon any remaining turkey mixture down the sides of the dish.
Sprinkle the tortillas with the lactose free cheese and bake for 15 mins.
Scatter coriander and chopped tomatoes over the enchiladas and serve with a salad.
Recipe adapted from: Good Food