Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, enchiladas regularly and breaking up the mince with a wooden spoon.
Add the chopped tomatoes and kidney beans. Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Lightly grease a shallow ovenproof dish with the remaining oil.