The Great After-thanksgiving Turkey Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 3/4 cups onions, finely chopped (i use a food processor)
• 1 (28 ounce) can enchilada sauce (i use the mild red sauce)
• 5 plum tomatoes, finely chopped (i use a food processor)
• 1 1/2 teaspoons canned chipotle chiles, finely chopped (i used canned chopped green chiles)
• 1 cup fresh cilantro, chopped
• 3 cups cooked turkey, shredded
• 2 cups monterey jack cheese, grated
• 3/4 cup sour cream
• 12 corn tortillas, 6-inch size

Recipe

• 1 heat 3 tablespoons oil in 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 (or green chiles).
• 4 cover and simmer 20 minutes, stirring often.
• 5 stir in 1/2 cup cilantro.
• 6 season sauce with salt and pepper.
• 7 in a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (i don't add raw onions here, i usually saute all of them for the sauce). season with salt and pepper.
• 8 preheat oven to 350°f.
• 9 spread 1/2 cup sauce in a 13x9-inch glass baking dish.
• 10 using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (i usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
• 11 fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. place the tortilla in the baking dish with the seam side down.
• 12 spoon 2 1/2 cups sauce over enchiladas.
• 13 sprinkle with 1/2 cup cheese.
• 14 bake enchiladas until heated through, about 30 minutes.
• 15 rewarm remaining sauce in saucepan over medium-low heat. serve with enchiladas.