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Turkey Enchiladas with Sour Cream



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Turkey Enchiladas with Sour Cream

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Remove and discard the seeds from the chiles and chop the chiles finely. In
a 10-12-inch skillet saute' the chiles with the garlic in 2 tablespoons oil
over medium-high heat, stirring often. Add the tomatoes, onions, 1
teaspoon salt, oregano and water. Simmer uncovered until thick, stirring
often, for about 30 minutes. Remove from heat and set aside.

In a large mixing bowl combine the turkey, sour cream, grated cheese, and
remaining 1 teaspoon salt, mixing well. Heat the 1/3 cup oil in a heavy
8-10-inch skillet. Cook each tortilla briefly in oil, turning once. Place
each tortilla between paper towels in a stack to remove excess oil. Fill
each tortilla with 4 tablespoons of the turkey filling, roll up, and place
side by side, seam side down, in a shallow 8 x 12-inch baking dish. This
may require 2 baking dishes. Pour the sauce over the top of the enchiladas
and bake in a preheated 350 degree oven until heated through, about 20
minutes. If the dish is prepared ahead and held in the refrigerator, the
baking time will be 25-30 minutes. Reserve the sauce in a separate
container and do not pour over the enchiladas until they are to be baked.
Serve with refried beans and beer.

Ingredients:

8 oz Whole green chiles
1 lg Clove garlic, minced
2 tb Oil
1 1/2 lb Fresh tomatoes, peeled,
Seeded, and chopped
2 c Coarsely chopped onions
2 ts Salt
1/2 ts Dried oregano
1/2 c Water
3 c Shredded cooked turkey
Or chicken
2 c Sour cream
1 c Grated Cheddar cheese
1/3 c Oil
12 Corn tortillas

Serves:

6 Servings

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