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Turkey Enchiladas With Sour Cream

the.instructor's picture
Ingredients
  Fresh ripe tomatoes 1 1⁄2 Pound
  Garlic clove 1 Large, minced
  Water 1⁄2 Cup (8 tbs)
  Oregano 1⁄2 Teaspoon
  Salad oil/Lard 1⁄3 Cup (5.33 tbs)
  Corn tortillas 12
  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
  Salt 2 Teaspoon
  Shredded cooked turkey 3 Cup (48 tbs)
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Poultry

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