Ingredients:
- 3 cups cooked turkey, shredded
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 12 (10-inch) tortillas, corn or flour
- 1/3 cup corn oil
- .
- Sauce:
- 2 cans (4 ounces each) chopped mild green chile peppers
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 cup water
- 1 1/2 pounds stewed tomatoes
Preparation:
Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.
Prepare sauce. Sauté chiles with garlic in oil.
Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer
uncovered until thick, about 1/2 hour.
Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly.
Let set 5-10 minutes before serving.
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