Turkey Enchiladas

Category: Meat

Date: 08-29-2009

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Turkey Enchiladas

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.

6 servings

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