Turkey Enchiladas with Sour Cream

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.