Calories
657 kcal
Protein
45 g
Fat
24 g
Carbohydrates
57 g
Heat 1 tablespoon of olive oil in a heavy-based pan. Fry the finely chopped medium-sized onion and finely chopped garlic clove until browned, stirring frequently. Add fresh green chilies, washed and chopped tomatoes, finely chopped coriander, marjoram, and salt. Simmer over low heat for 15 minutes or until the mixture thickens. Remove from the stove.
Mix the ground turkey, grated cheese, and yogurt in a bowl. Heat the remaining oil in a frying pan. Soften one tortilla in the oil. Flip the tortillas over, repeat with all of them, then dry them on a sieve or paper towel. Put the filling on each tortilla, then roll them up.
Place the tortillas on a deep baking tray, pour the tomato mixture over them, and cover the entire mold with foil. Roast for 20 minutes at 340°F until the enchiladas are roasted inside out.
You can soften tortillas in the microwave. To do this, warm them up in it for 3-5 minutes, this will be enough. Make sure not to burn them!
Tortillas can be replaced with pita bread, but in this case, divide the sheet of pita bread into several smaller parts.
Bon Appetit!
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