Turkey Enchiladas With Sour Cream
|Fresh ripe tomatoes||1 1⁄2 Pound|
|Garlic clove||1 Large, minced|
|Water||1⁄2 Cup (8 tbs)|
|Salad oil/Lard||1⁄3 Cup (5.33 tbs)|
|Canned green chiles||8 Ounce (2 Cans, 4 Ounce Each, California)|
|Shredded cheddar cheese||1⁄2 Pound (2 Cups)|
|Chopped onions||2 Cup (32 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Shredded cooked turkey||3 Cup (48 tbs)|
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.