Peel the onions and garlic. 2 onions in strips, one in cubes. Squeeze the garlic. Clean the peppers and cut into short strips. Finely dice turkey breast. Sauté the onion strips, garlic, paprika and turkey in 2 tablespoons of hot oil. Season well with salt, pepper and paprika powder. Stir in the plucked coriander leaves.
Place the tortillas individually on a plate and cover with aluminum foil. Heat in the preheated oven (electric stove: 180 ° C, gas: level 2) for about 10 minutes.
Core, wash and finely chop the chilli peppers. Sauté with onion cubes in the remaining hot oil. Add the tomato puree and stock and bring to the boil. Cook on a low heat for about 5 minutes and season with salt and vinegar. Put 2-3 tablespoons of turkey filling on 1 tortilla each, roll up and place tightly on a greased drip pan. Pour tomato sauce over it. Coarsely grate the cheddar and sprinkle on top. Baked in the oven at the same temperature for about 25 minutes.
Drain the beans, collect the stock. Puree the beans. Peel and dice the onion, fry in the hot lard and remove. Add the bean puree to the frying fat, turn over and heat for 8-10 minutes over a medium heat. If the puree becomes too firm, add a little bean stock. Salt the puree and sprinkle with crumbled sheep cheese.
Stone, peel and puree the avocados with lemon juice. Peel the onion and garlic. Dice the onion, press through the garlic and add. Core, wash, chop the chilli and add. Season to taste with salt.
Eat enchiladas with beans, guacamole and sour cream.
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