---------- Recipe via UNREGISTERED Meal-Master (tm) v8.04
 
      Title: Turkey Enchiladas with Sour Cream
 Categories: Main dish, Poultry, Mexican, Casseroles
      Yield: 6 Servings
 
      8 oz Whole green chiles
      1 lg Clove garlic, minced
      2 T  Oil
  1-1/2 lb Fresh tomatoes, peeled,
           Seeded, and chopped
      2 c  Coarsely chopped onions
      2 t  Salt
    1/2 t  Dried oregano
    1/2 c  Water
      3 c  Shredded cooked turkey
           Or chicken
      2 c  Sour cream
      1 c  Grated Cheddar cheese
    1/3 c  Oil
     12 ea Corn tortillas
 
  Remove and discard the seeds from the chiles and chop the chiles
  finely.  In a 10-12-inch skillet sauté 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 8x12-inch baking dish.  This may
  require 2 baking dishes.  Pour the sauce over the top of the
  enchiladas and bake in a preheated 350° 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.
 
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