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3 T plus ½ cup vegetable oil
1 ¾ cups finely chopped onions
1 28 oz can enchilada sauce
5 plum tomatoes, finely chopped
1 ½ t finely chopped canned chipolte chilies
1 c chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
¾ c sour cream
12 5-6 inch corn tortillas
Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 ½ cups
onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes
and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat.
Stir in ½ cup cilantro. Season sauce with salt and pepper.
Mix turkey, 1 ½ cups cheese, sour cream, ¼ cup onions and ½ cup cilantro in bowl.
Season with salt and pepper.
Preheat oven to 350 F. Heat ½ cup vegetable oil in medium skillet over
medium heat. Cook 1 tortilla until pliable, about 20 seconds per side.
Drain on paper towels. Repeat with remaining tortillas.
Spread ½ cup sauce in 13x9x2-inch glass baking dish.
Spoon ¼ cup turkey mixture in center of each tortilla.
Roll up tortillas. Arrange seam side down in dish.
Spoon 2 ½ cups sauce over enchiladas. Sprinkle with ½ cup cheese.
Bake enchiladas until heated through, about 30 minutes.
Rewarm remaining sauce in saucepan over medium-low heat.
Transfer to sauceboat. Serve enchiladas, passing sauce separately.
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