Doug's Turkey Enchiladas

Contributed to the FareShare Gazette by Doug Irvine.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 8  flour tortillas (10-inch)
• 2  cups  cooked turkey, shredded
• 1  garlic clove, peeled and minced
• 1 (4 ounce) can  chopped green chilies
• 1  medium onion, finely chopped
• 3  tomatoes, peeled and chopped
• 8  ounces aged cheddar cheese, grated

• Red Chile Sauce

• 1  tablespoon shortening
• 2  tablespoons  red ground chili powder
• 2  tablespoons  commercial chili powder
• 2  tablespoons flour or 2  tablespoons masa harina flour, if you have it
• 2  cups water or 2  cups  chicken stock
•  salt, to taste
•  fresh ground black pepper, to taste
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon cumin

Directions

1. Melt shortening, add chile powders, flour, spices, and mix well.
2. while heating.
3. Add stock or water, and blend while cooking.
4. Let this simmer for about ten or fifteen minutes, and keep it warm.
5. while making the enchiladas.
6. Simmer onion, garlic and tomatoes in a little oil, until onion is.
7. transparent.
8. Add green chiles, and cook until reduced to about half of the volume, taste for seasoning and add salt & pepper to taste.
9. Add the turkey and simmer for about 5 - 10 minutes, or until.
10. further reduced.
11. You do not want this mixture too wet.
12. Warm tortillas to make them pliable, then fill each one with a couple.
13. of tablespoons of filling, and roll up.
14. Place the finished enchiladas in a greased shallow pan, large enough to hold eight, and cover with some of the Red Chile sauce.
15. Put the cheese on top of this, and add more red sauce.
16. Bake uncovered at 350F for about 10 minutes or a little longer.