Turkey Enchiladas with Sour Cream
Corn tortillas are filled with a blend of shredded turkey, sour cream and cheddar and topped with a green chile-seasoned tomato sauce. Tip: Enchiladas offer an ideal way to use Thanksgiving leftovers.
2 tablespoons olive or vegetable oil
2 (4-ounce) cans diced green chiles
1 large garlic clove, minced
1 1/2 pounds tomatoes, peeled and chopped
2 cups chopped onions
1/2 teaspoon dry oregano
1/2 cup water
Salt to taste
3 cups shredded cooked turkey
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1/3 cup vegetable oil
12 corn tortillas
- Heat the 2 tablespoons oil in a wide frying pan over medium heat. Add chilies and garlic; cook, stirring, for 3 minutes.
- 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.
- In a medium-size bowl, stir together turkey, sour cream and cheese. Season turkey mixture to taste with salt. Set aside.
- 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.
- Arrange filled tortillas, side by side and seam-side down, in a large, shallow baking pan.
- Pour the tomato-chile sauce evenly over enchiladas and bake in a preheated 350°F (175°C) oven until filling is hot in center, about 20 to 25 minutes.
Makes 6 (2 enchilada) servings.