Post thanksgiving enchiladas

4 Servings

Ingredients

Quantity Ingredient
1½ cup Diced, cooked turkey
¼ cup Chopped green onion
1 cup Shredded jack cheese
½ can Dried green chilies (4oz)
¾ cup Sour cream or plain yogurt
2 tablespoons Oil
½ cup Chopped onion
1 Clove garlic, minced
2 teaspoons Chili powder
⅔ cup Tomato sauce
½ cup Chicken broth
1 teaspoon Cumin
¼ teaspoon Salt, if desired
8 Corn tortillas
Oil, extra cheese
Avocado for garnish

Directions

FILLING

SAUCE

In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside. In a skillet or sauce pan, saute the onion in the oil until barely softened. Stir in garlic. Cook for one minute. Add chili powder, tomato sauce, broth, cumin and salt. Bring to a boil, stirring. Remove from heat.

Fry tortillas in oil but just until soft-not crisp. Dip in the sauce.

Smooth some filling on each tortilla and roll up. Place seam side down in a baking dish. Repeat with remaining tortillas. Spoon remaining sauce over, sprinkle with extra cheese.

Heat at 375f for 10-15 minutes. Garnish with avocado and serve

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