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This is a great way to use up leftover turkey after Thanksgiving that you're tired of trying to disguise into an non-turkey meal. I used a green enchilada sauce and omitted the tomatoes, but I've heard other people do a combination of green and red sauce and some say if you are using plum tomatoes to stick with a red sauce. You definitely want to soften the tortillas in oil. This recipe is a winner. Recipe courtesy of Epicurious.com and Bon Appetit November 1998.
- 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)
- Heat 3 tablespoons oil in a large saucepan over medium heat.
- Add 1 1/2 cups onions and saute until tender, about 5 minutes.
- Add enchilada sauce, tomatoes, and chipotles.
- Cover and simmer for 20 minutes, stirring often.
- Remove from heat.
- Stir in 1/2 cup cilantro.
- Season sauce with salt and pepper.
- Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
- Season with salt and pepper.
- Preheat oven to 350.
- 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.
- Spread 1/2 cup sauce in 13x9x2 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.
- Rewarm remaining sauce in saucepan over medium-low heat.
- Transfer to sauceboat.
- Serve enchiladas, passing sauce separately.