Chicken and Vegetable Enchiladas Recipe | The Spice Tailor
Chicken and Vegetable Enchiladas
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The best of India meets the best of Mexican in this tikka masala spiced enchiladas.
Original Tikka Masala
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  • 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
  1. Preheat the oven to 180°C.
  2. Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
  3. 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.
  4. Pour over the Tikka Masala sauce, leaving the ends clear. Reserve the spices for another cook. Bake in the oven for 15 – 20 until piping hot and serve.
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