INGREDIENTS

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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