---------- Recipe via UNREGISTERED Meal-Master (tm) v8.04
Title: Turkey Enchiladas with Sour Cream
Categories: Main dish, Poultry, Mexican, Casseroles
Yield: 6 Servings
8 oz Whole green chiles
1 lg Clove garlic, minced
2 T Oil
1-1/2 lb Fresh tomatoes, peeled,
Seeded, and chopped
2 c Coarsely chopped onions
2 t Salt
1/2 t 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 ea Corn tortillas
Remove and discard the seeds from the chiles and chop the chiles
finely. In a 10-12-inch skillet sauté 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 8x12-inch baking dish. This may
require 2 baking dishes. Pour the sauce over the top of the
enchiladas and bake in a preheated 350° 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.
Source: The California Heritage Cookbook,
by The Junior League of Pasadena.
Typed and submitted to TNT by
[email protected].
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