| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Main dish, Poultry, Mexican, Casseroles | 6 | Servings |
INGREDIENTS
| 8 | oz | Whole green chiles |
| 1 | lg | Clove garlic, minced |
| 2 | tb | Oil |
| 1 1/2 | lb | Fresh tomatoes, peeled, |
| Seeded, and chopped | ||
| 2 | c | Coarsely chopped onions |
| 2 | ts | Salt |
| 1/2 | ts | Dried oregano |
| 1/2 | c | Water |
| 3 | c | Shredded cooked turkey |
| Or chicken | ||
| 2 | c | Sour cream |
| 1 | c | Grated Cheddar cheese |
| 1/3 | c | Oil |
| 12 | Corn tortillas |
INSTRUCTIONS
Remove and discard the seeds from the chiles and chop the chiles finely. In a 10-12-inch skillet saute' the chiles with the garlic in 2 tablespoons oil over medium-high heat, stirring often. Add the tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, stirring often, for about 30 minutes. Remove from heat and set aside. In a large mixing bowl combine the turkey, sour cream, grated cheese, and remaining 1 teaspoon salt, mixing well. Heat the 1/3 cup oil in a heavy 8-10-inch skillet. Cook each tortilla briefly in oil, turning once. Place each tortilla between paper towels in a stack to remove excess oil. Fill each tortilla with 4 tablespoons of the turkey filling, roll up, and place side by side, seam side down, in a shallow 8 x 12-inch baking dish. This may require 2 baking dishes. Pour the sauce over the top of the enchiladas and bake in a preheated 350 degree oven until heated through, about 20 minutes. If the dish is prepared ahead and held in the refrigerator, the baking time will be 25-30 minutes. Reserve the sauce in a separate container and do not pour over the enchiladas until they are to be baked. Serve with refried beans and beer. Source: The California Heritage Cookbook, by The Junior League of Pasadena. Typed and submitted to TNT by jane.ghorbani@juno.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by jane.ghorbani@juno.com (J M G) on Apr 09, 1997
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