• 30g butter
• 2 tbsp plain flour
• 1 tbsp chilli powder & tomato purée
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp ground cumin
• ¼ tsp dried oregano
• 450ml chicken stock
• 1x400g tin of black beans or kidney beans, rinsed and drained
• 240g leftover turkey breast, shredded
• Half a butternut squash, peeled, cut into cubes and roasted
• 6 medium-large flour tortillas
• 320g cheddar, grated
• Smashed avocado
• Crème fraîche
• Chopped cherry tomatoes and coriander

1. To make the sauce, melt the butter in a small pan over a medium-high heat. Add the flour and cook for 1-2 minutes, stirring constantly. Stir in the chilli powder, tomato purée, garlic powder, salt, cumin and oregano. Gradually add the hot stock, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until slightly thickened, stirring often. Add half the sauce to a bowl and set aside. Add the beans and leftover turkey to the sauce that’s still in the pot and stir to combine, cooking for about four minutes. Remove from the heat and fold in half the cheddar. Set aside.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a 23x33cm baking dish with oil or butter.
3. To assemble the enchiladas, lay out one tortilla at a time, and add one sixth of the mixture to the centre of the tortilla. Roll it up and place it seam side-down in the prepared baking dish. Repeat with the remaining tortillas.
4. Spread the remaining sauce evenly over the top of the enchiladas and scatter with the remaining cheddar.
5. Bake for 20 minutes, until the enchiladas are piping hot throughout and the ends of the tortillas are slightly crispy. Top with smashed avocado, crème fraîche, chopped cherry tomatoes and a sprinkling of coriander.