Turkey enchiladas with vegetables on bean sauce

Difficulty: ★★☆


  • 8 Corn pancake.
  • 600 gr. Turkey breast.
  • 250 ml. Cream 18% fat.
  • 1 Red onion.
  • 1 Green pepper.
  • ½ Zucchini.
  • 1 Carrot.
  • 2 Garlic cloves.
  • 100 gr. Green tomato sauce (see recipe).
  • 200 gr. Boiled beans.
  • Grated cheese to cook au gratin.
  • Salt.
  • White pepper.
  • Cumin.
  • Oregano.
  • Paprika.
  • Mild olive oil, 0,4º.

Category: First course


Julienne the vegetables and slice garlic. Cook the turkey chest with salt and pepper and let it cool until it can be handled. Keep the cooking broth. Shred the breast into long thin strips and keep. Heat oil in a Magefesa Coral Wok and add the vegetables when hot. Fry them lightly until al dente. Add the turkey and season with grounded cumin, oregano and paprika to taste. Set the cream and let it cook for some minutes to unify flavors until the sauce starts to thicken.
Share the stuff in the middle of the corn pancakes and roll. Grind the boiled beans with some stock with the help of a Magefesa Licualia Max blender until we get fine homogeneous cream. Adjust salt and pepper. Pour a bean cream base in an oven platter, set the pancakes on the sauce and cover with green thyme sauce. Sprinkle grated cheese and cook au gratin in the oven until well browned and crispy.
Serve with varied lettuce salad and accompany with jalapeño chili slices apart, so that every dinner guest can ration the chilly sauce. If we toast the pancakes on a grill or skillet before we stuff them, they will rest more crispy and tasty.