Turkey Enchiladas

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
12		Six-inch corn tortillas
3 cups	711ml	Cooked turkey in 1/3" pieces
10 oz	284g	Extra-sharp Cheddar - grated
1 cup	62g / 2.2oz	Finely-chopped red onion
1/3 cup	48g / 1.7oz	Finely-chopped fresh coriander - plus
		Coriander sprigs - for garnish
2 cups	474ml	Quality enchilada sauce
2		Avocados - for garnish

Recipe Instructions

In a small skillet heat the oil over moderately-high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain.

On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of the onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam-sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas.

To freeze the dish, wrap the dish tightly with aluminum foil and label. To cook from the freezer, preheat the oven to 375 degrees. Bake in covered pan for 40 minutes. Uncover and sprinkle with the remaining 2 1/4 cups Cheddar and bake at 350 for 15 to 20 minutes more, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas garnished with the avocado, peeled and diced, and the coriander sprigs.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8956)

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