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Post Thanksgiving Enchiladas

Yields:4 servings
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Recipe Cooking TimePreparation10 minutes
Cooking20 minutes
Ready In30 minutes

Ingredients

--- Filling
1 1/2 cups turkey cooked, diced
1/4 cup scallions, spring or green onions chopped
1 cup monterey jack cheese shredded
4 ounces green chili peppers dried
3/4 cup sour cream or plain yogurt
--- Sauce
2 tablespoons vegetable oil
1/2 cup onion chopped
1 clove garlic minced
2 teaspoons chili powder
2/3 cup tomato sauce
1/2 cup chicken broth
1 teaspoon cumin
1/4 teaspoon salt if desired
8 each corn tortillas
1 x vegetable oil
1 x cheese extra
1 x avocado for garnish

Directions

In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside.

In a skillet or sauce pan, sauté the onion in the oil until barely softened. Stir in garlic.

Cook for one minute.

Add chili powder, tomato sauce, broth, cumin and salt.

Bring to a boil, stirring.

Remove from heat.

Fry tortillas in oil but just until soft-not crisp.

Dip in the sauce.

Smooth some filling on each tortilla and roll up.

Place seam side down in a baking dish.

Repeat with remaining tortillas.

Spoon remaining sauce over, sprinkle with extra cheese.

Heat at 375 degrees F for 10 to 15 minutes.

Garnish with avocado and serve.

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Member Review

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Black Forest Cake No. 4

The whipped cream added something delicate to the overall richness and decadence of the cake, and I found the result to be altogether pleasing.
 
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