Turkey enchiladas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.