The Great After-thanksgiving Turkey Enchiladas

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 1/2 cup vegetable oil
• 1 3/4 cups onions, finely chopped
• 28 ounces enchilada sauce
• 5 plum tomatoes, finely chopped
• 1 1/2 teaspoons chipotle chiles, finely chopped
• 1 cup cilantro, chopped
• 3 cups turkey (coarsely shredded and cooked)
• 2 cups monterey jack cheese, grated
• 3/4 cup sour cream
• 12 corn tortillas (5 to 6 inch)

Recipe

• 1 heat 3 tablespoons oil in a large saucepan over medium heat.
• 2 add 1 1/2 cups onions and saute until tender, about 5 minutes.
• 3 add enchilada sauce, tomatoes, and chipotles.
• 4 cover and simmer for 20 minutes, stirring often.
• 5 remove from heat.
• 6 stir in 1/2 cup cilantro.
• 7 season sauce with salt and pepper.
• 8 mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
• 9 season with salt and pepper.
• 10 preheat oven to 350.
• 11 heat 1/2 cup vegetable oil in medium skillet over medium heat.
• 12 cook 1 tortilla until pliable, about 20 seconds per side.
• 13 drain on paper towels.
• 14 repeat with remaining tortillas.
• 15 spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
• 16 spoon 1/4 cup turkey mixture in center of each tortilla.
• 17 roll up tortillas.
• 18 arrange seam side down in dish.
• 19 spoon 2 1/2 cups sauce over enchiladas.
• 20 sprinkle with 1/2 cup cheese.
• 21 bake enchiladas until heated through, about 30 minutes.
• 22 rewarm remaining sauce in saucepan over medium-low heat.
• 23 transfer to sauceboat.
• 24 serve enchiladas, passing sauce separately.