Turkey Enchiladas with Sour Cream
Yield
6 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
green chili peppers
whole |
|
| 1 | large |
garlic cloves
minced |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | pounds |
tomatoes
fresh, peeled, seeded, chopped |
|
| 2 | cups |
onions
coarsely chopped |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | cup |
water
|
|
| 3 | cups |
turkey
cooked, shredded |
*
|
| 2 | cups |
sour cream
|
|
| 1 | cup |
cheddar cheese
grated |
|
| ⅓ | cup |
vegetable oil
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
green chili peppers
whole |
|
| 1 | large |
garlic cloves
minced |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 680.4 | g |
tomatoes
fresh, peeled, seeded, chopped |
|
| 473 | ml |
onions
coarsely chopped |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
oregano
dried |
|
| 118 | ml |
water
|
|
| 7.1E+2 | ml |
turkey
cooked, shredded |
*
|
| 473 | ml |
sour cream
|
|
| 237 | ml |
cheddar cheese
grated |
|
| 79 | ml |
vegetable oil
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
Directions
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 ⅓ 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℉ (180℃) F oven until heated through, about 20 If the dish is prepared ahead and held in the refrigerator, the baking time will be 25 to 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.
