Enchilladas used to be one of my favourite one pot kind of meals. You can still enjoy them on keto diet though. There’s many recipes for keto friendly homemade wraps, although I haven’t fund my favourite recipe yet. That’s why I cannot recommend you a recipe. If you have one, that works well, please let me know in the comments below.

I avoid buying processed foods, but from time to time, if I don’t have any homemade options, I make little deviations from the rule. The other option is to buy them online – there’s already quite a lot of low carb and gluten free wraps you can choose. If you’re on low carb diet you can also buy gluten free ones, they contain 13-17g of carbohydrates per wrap. It’s not little, but comparing to regular wraps with contain about 30g of carb per wrap, it’s not that bad. Everything depends how restrictive you are about your eating habits.

Moreover, it’s a great idea to use wraps. If you’re not restricted by any diet, I recommend the wholegrain ones – they are a bit thicker and do not soften during baking as white flour wraps. When baked, they remain soft and firm, and the edges gets golden and crispy. For this dish turkey is the best in my opinion, I also tried with beef, but turkey is much better in this case. I think minced chicken would also work well. You can experiment and see which one you like the best.

And the star of the whole dish – delicious spicy bell pepper sauce. A brilliant idea to replace the well-known tomato sauce. If you like it super spicy, you can add whole fresh or dried chillies and blend everything together. If you’d like to spend more time and effort on the sauce, you can bake the peppers in the oven or grill them first, then peel and blend – the sauce will get this smoky aroma and taste even better. In the quick option that I present to you below, simply simmer fresh bell peppers with spices, and blend them for a smooth sauce. I’ve added little bit of smoked paprika powder to add this smoky aroma. The whole thing seems a bit complicated and time consuming at first, but it’s actually quite a simple and quick dish.

I highly recommend trying this recipe, even if you don’t like meat or enchilladas, try to make spicy bell pepper sauce – it’s a great change for ordinary tomato sauce, an you can use it in many other dishes.

turkey enchilladas with spicy bell pepper sauce

INGREDIENTS:

• 900g minced turkey meat
• 2 brown onions
• 2 tbsp olive oil or coconut oil
• 4 large red bell peppers
• 3-4 tbsp tomato passata
• hot pepper or chilli flakes – to taste
• 1 tsp cumin seeds
• 2 garlic cloves
• 1 tsp oregano
• 1 tsp sweet paprika powder
• 1 tsp smoked paprika powder
• natural rock salt to taste
• fresh basil for decoration
• grated cheddar cheese (or other type like gouda or emmental)
• 7 regular wraps/gluten free/keto wraps

DIRECTIONS

Heat 1 tablespoon of olive oil or coconut oil in a frying pan and add the turkey meat, fry it on a high heat, crumbling it with a spatula or spoon. Add one diced onion, half a teaspoon of cumin seeds, oregano and a pinch of salt. Fry for a few minutes until the meat is ready to eat. Finally, add 1 clove of garlic, finely chopped or squeezed through a press, and if necessary, add more salt. Let the meat cool down.

During this time, prepare the sauce. Remove the seeds from peppers and cut them into medium size chunks. Dice the second onion and fry it in a tablespoon of olive oil or coconut oil. Add the remaining cumin, hot pepper or chilli flakes, chopped second garlic clove, sweet paprika and smoked paprika powder, and bell peppers at the end. Add tomato passata and a tiny bit of water, just couple tablespoons. If you add too much sauce will be very liquid. Cover the pot with a lid and simmer over low heat for couple minutes, until the peppers gets soft. Remove from heat, blend until you get smooth sauce. If needed, add pinch of natural rock salt.

Grease the bottom of an oven-proof dish with a thin layer of spicy bell pepper sauce. Spread a tablespoon of sauce on each wrap, put some ground turkey and a little bit of grated cheese and roll. Place wraps in the dish, pour over remaining sauce and sprinkle with the rest of the cheese.

Preheat the oven to 180ºC, bake enchilladas for about 20-25 minutes. After baking leave on the kitchen counter for 5 minutes to rest. For finish sprinkle on top some basil leaves and enjoy your meal!