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The Great After-Thanksgiving Turkey Enchiladas

Name: The Great After-Thanksgiving Turkey Enchiladas
Cuisine: mexican
Ingredients: 3 tablespoons plus 1/2 cup vegetable oil; 1 3/4 cups finely chopped onions; 1 28-ounce can enchilada sauce; 5 plum tomatoes, finely chopped; 1 1/2 teaspoons finely chopped canned chipotle chilies*; 1 cup chopped fresh cilantro; 3 cups coarsely shredded cooked turkey; 2 cups grated Monterey Jack cheese; 3/4 cup sour cream; 12 5- to 6-inch corn tortillas; *Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
2.
Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
3.
Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
4.
Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

Recipes sourced from Epicurious.com.

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