Turkey Enchiladas With Sour Cream Recipe
Ingredients
2 cans (4 oz. each) California green chiles
1 large clove garlic, minced
2 tablespoons olive oil or salad oil
1 1/2 pounds fresh, ripe tomatoes
2 cups chopped onions
2 teaspoons salt
1/2 teaspoon oregano
1/2 cup water
3 cups shredded cooked turkey
2 cups sour cream
2 cups (1/2 lb.) shredded Cheddar cheese
1/3 cup salad oil or lard
12 corn tortillas
Directions
Rinse seeds from the chiles and chop; saute with the garlic in the 2 tablespoons oil, heated.
Peel and chop the tomatoes and add with the onions, 1 teaspoon of the salt, oregano, and water.
Simmer slowly, uncovered, until thick, about 30 minutes; set aside.
Meanwhile combine the turkey with the sour cream, cheese, and remaining 1 teaspoon salt.
Heat the 1/3 cup oil and dip the tortillas, one at a time, in the hot oil just until they become limp.
Fill them with the turkey mixture, roll up, and arrange them side by side and with seam sides down in a large shallow baking pan.
Pour the chile sauce over the top and bake in a 350° oven until heated through, about 20 minutes.
Peel and chop the tomatoes and add with the onions, 1 teaspoon of the salt, oregano, and water.
Simmer slowly, uncovered, until thick, about 30 minutes; set aside.
Meanwhile combine the turkey with the sour cream, cheese, and remaining 1 teaspoon salt.
Heat the 1/3 cup oil and dip the tortillas, one at a time, in the hot oil just until they become limp.
Fill them with the turkey mixture, roll up, and arrange them side by side and with seam sides down in a large shallow baking pan.
Pour the chile sauce over the top and bake in a 350° oven until heated through, about 20 minutes.
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