* turkey enchiladas

Categories
Mexican
Turkey
Ethnic
Yield
4 servings
MeasureIngredient
3 cups Cooked turkey, shredded
2 cups Sour cream
2 cups Shredded cheddar cheese
1 teaspoon Salt
12  10" corn or flour tortillas
⅓ cup Corn oil
  SAUCE FOR TURKEY
2 cans 4 oz green chilli peppers
1 large Garlic, minced
2 tablespoons Salad or olive oil
2 cups Chopped onions
1 teaspoon Salt
½ teaspoon Oregano
½ cup Water
1½ pounds Stewed tomatoes

Combine turkey with sour cream, cheese and 1 ts salt. Heat ⅓ c oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll.

Arrange side-by-side with seam side down in shallow pan.

TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil.

Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered until thick, about ½ hour.

Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes.

Let set 5-10 minutes before serving.

Note: Excellent.

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