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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 1. Heat the 2 tablespoons oil in a wide frying pan over medium heat. Add
chilies and garlic; cook, stirring, for 3 minutes.
2. Add tomatoes, onions, oregano and water. Bring to a simmer; then
simmer, uncovered, stirring often, until thick, about 30 minutes. Remove
from heat, season to taste with salt, and set aside.
3. In a medium-size bowl, stir together turkey, sour cream and cheese.
Season turkey mixture to taste with salt. Set aside.
4. In a small frying pan, heat the 1/2 cup oil over medium heat; keep
hot. Working with one tortilla at a time, heat each tortilla in oil until
it blisters and become limp(this takes just a few seconds). Using tongs,
lift tortilla from oil; drain briefly on paper towels, then fill with a
twelfth of the turkey mixture and roll to enclose.
5. Arrange filled tortillas, side by side and seam-side down, in a
large, shallow baking pan.
6. Pour tomato-chili sauce evenly over enchiladas and bake in a 350*F
(175*C) oven until filling is hot in center, about 20 minutes.
Contributor: Sunset January 2004 p 80
Ingredients:
2 Tablespoon(s) olive oil
2 4 oz can diced green chiles
1 Tablespoon(s) garlic; minced
1 1/2 Pound(s) tomatoes; peeled, chopped
2 onions; chopped
1/2 Teaspoon(s) dry oregano
8 Tablespoon(s) water
1 salt to taste
3 Cup(s) cooked turkey; shredded
2 Cup(s) sour cream
2 Cup(s) cheddar cheese; shredded
1/3 Cup(s) vegetable oil
12 corn tortillas |
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