Vegetable and Turkey Enchiladas


Left over Turkey? Try these awesome enchiladas…

Serves 4


  • 1 packet The Spice Tailor Original Tikka Masala
  • 250-300g leftover turkey
  • 2 tbs vegetable oil
  • ½ medium red onion, sliced
  • ½ medium aubergine, cubed
  • 1 small courgettes, cubed
  • ½ red pepper, sliced
  • 4 large or 8 small flour or corn tortilla wraps
  • Salt and pepper to taste


  • Preheat the oven to 180°C.
  • Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
  • Divide the filling between the tortilla wraps and add in the turkey. Roll up the wraps and place into an ovenproof dish, seam-side down.
  • Pour over the Tikka Masala sauce, leaving the ends clear. Reserve the spices for another cook.
  • Bake in the oven for 15 – 20 mins until piping hot and serve.

Recipe credit Anjum Anand


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