Turkey Enchiladas With Sour Cream
Yield: 6 Servings
Ingredients
8 oz whole green chiles
1 lg clove garlic, minced
2 tb oil
1 1/2 lb fresh tomatoes, peeled,
1 seeded, and chopped
2 c coarsely chopped onions
2 ts salt
1/2 ts dried oregano
1/2 c water
3 c shredded cooked turkey
1 or chicken
2 c sour cream
1 c grated cheddar cheese
1/3 c oil
12 corn tortillas
Instructions
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 re fried beans and beer.
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