Post thanksgiving enchiladas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Diced, cooked turkey |
| ¼ | cup | Chopped green onion |
| 1 | cup | Shredded jack cheese |
| ½ | can | Dried green chilies (4oz) |
| ¾ | cup | Sour cream or plain yogurt |
| 2 | tablespoons | Oil |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 2 | teaspoons | Chili powder |
| ⅔ | cup | Tomato sauce |
| ½ | cup | Chicken broth |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Salt, if desired |
| 8 | Corn tortillas | |
| Oil, extra cheese | ||
| Avocado for garnish | ||
Directions
FILLING
SAUCE
In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside. In a skillet or sauce pan, saute the onion in the oil until barely softened. Stir in garlic. Cook for one minute. Add chili powder, tomato sauce, broth, cumin and salt. Bring to a boil, stirring. Remove from heat.
Fry tortillas in oil but just until soft-not crisp. Dip in the sauce.
Smooth some filling on each tortilla and roll up. Place seam side down in a baking dish. Repeat with remaining tortillas. Spoon remaining sauce over, sprinkle with extra cheese.
Heat at 375f for 10-15 minutes. Garnish with avocado and serve