Turkey Enchiladas

Total ingredients:

3 Tbsp vegetable oil + ½ cup for tortillas

1 ¾ cup finely chopped onion; split to 1 ½ & ¼

1 28-ounce can green enchilada sauce

1 can tomatoes (or 5 plum tomatoes, finely chopped) 

1 can chopped green chili (or equiv fresh green chili, chopped)

1 cup chopped fresh cilantro; split to two ½ cup servings

3 cups coarsely shredded cooked turkey

2 cups grated Monterrey Jack cheese; split to 1 ½ & ½ cups

¾ cup sour cream

dozen 5-6” corn tortillas

Sauce ingredients:

3 Tbsp vegetable oil

1 ½ cup finely chopped onion

1 28-ounce can green enchilada sauce

1 can tomatoes (or 5 plum tomatoes, finely chopped) 

1 can chopped green chili (or equiv fresh green chili, chopped)

½ cup chopped fresh cilantro

Sauce Instructions:

1. Heat 3 tablespoons oil in large saucepan over medium heat.

2. Add 1 ½ cup onions (reserving ¼ cup from the 1 ¾ prepared) and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and green chili.

3. Cover; simmer 20 minutes, stirring often. Remove from heat.

4. Stir in ½ cup cilantro (reserving ½ cup). Season sauce with salt and pepper.

5. Set aside.

Filling:

Mix in bowl:

3 cups coarsely shredded cooked turkey

1 ½ cups grated Monterrey Jack cheese

¾ cup sour cream

¼ cup onion, finely chopped

½ cup chopped fresh cilantro

Season with salt and pepper

dozen 5-6” corn tortillas

½ cup vegetable oil for frying tortillas

Filling Instructions:

1. Preheat oven to 350F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

2. Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish, covering bottom of dish. Spoon ¼ cup turkey mixture in center of each warm tortilla.

3. Roll up tortillas. Arrange seam side down in dish. Spoon 2 ½ cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.

Re-warm remaining sauce in saucepan over medium-low heat.

Transfer to sauce boat. Serve enchiladas, passing sauce separately.

Serves 6