Spicy turkey enchiladas

Method

1. Heat the oil in a frying pan over a low heat and gently fry the onion for 10 minutes until golden and translucent. Add the garlic and chipotle paste and fry for 2 minutes more. Add the tomatoes, 200ml of the stock and the red wine vinegar. Season with a pinch of sugar, sea salt and ground black pepper, then simmer for 15-20 minutes.
2. Preheat the oven to 180°C/fan 160°C/gas 4. In another lightly oiled frying pan, fry each tortilla for 30 seconds on one side until golden, re-oiling the pan each time. Set aside. Put the turkey in the empty pan and warm through with the spices, remaining stock and pickling liquid. Remove from the heat and stir in the jalapeño slices.
3. Divide the turkey mixture equally among the tortillas, then roll them up. Spread one third of the tomato sauce on the bottom of a large ovenproof dish, then nestle in the enchiladas in one layer. Top with the rest of the sauce, dot all over with dollops of soured cream and scatter with cheese. Bake for 20 minutes until bubbling and piping hot. Leave to stand for 5 minutes, then serve.