Yield: 4 servings
|3 cups||Cooked turkey, shredded|
|2 cups||Sour cream|
|2 cups||Shredded cheddar cheese|
|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|
|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.