Post Thanksgiving Enchiladas

Recipe Ingredients

		Filling
1 1/2 cups	219g / 7.7oz	Diced - cooked turkey
1/4 cup	15g / 0.5oz	Chopped green onion
1 cup	146g / 5.1oz	Shredded jack cheese
1/2		Dried green chilies - (4oz)
3/4 cup	177ml	Sour cream or plain yogurt
		Sauce
2 tablespoons	30ml	Oil
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - minced
2 teaspoons	10ml	Chili powder
2/3 cup	157ml	Tomato sauce
1/2 cup	118ml	Chicken broth
1 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Salt - if desired
8		Corn tortillas
		Oil - extra cheese
		Avocado for garnish

Recipe Instructions

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

Source:
Lynn Nusom

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