| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Turkey, Ethnic |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked turkey, shredded |
| 2 |
c |
Sour cream |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
ts |
Salt |
| 12 |
|
10" corn or flour tortillas |
| 1/3 |
c |
Corn oil |
|
|
SAUCE FOR TURKEY |
| 2 |
cn |
4 oz green chilli peppers |
| 1 |
lg |
Garlic, minced |
| 2 |
tb |
Salad or olive oil |
| 2 |
c |
Chopped onions |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 1/2 |
c |
Water |
| 1 1/2 |
lb |
Stewed tomatoes |
INSTRUCTIONS
Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and
dip tortillas in until soft and drain. Stuff with turkey mix and roll.
Arrange side-by-side with seam side down in shallow pan.
TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil.
Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered
until thick, about 1/2 hour.
Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes.
Let set 5-10 minutes before serving.
Note: Excellent.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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