Turkey Enchiladas with Sour Cream

---------- 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 saute' 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 8 x 12-inch baking
dish.
This may require 2 baking dishes. Pour the sauce over the top of the
enchiladas and bake in a preheated 350 degree 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 jane.ghorbani@juno.com.

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