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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup vegetable oil (plus 3 tbsp) |
1 3/4 cups onions, finely chopped |
1 (28 ounce) can enchilada sauce |
5 plum tomatoes, finely chopped |
1 1/2 teaspoons canned chipotle chiles, finely chopped |
1 cup fresh cilantro, chopped |
3 cups turkey, cooked, coarsely shredded |
2 cups monterey jack cheese, grated |
3/4 cup sour cream |
Directions:
1. Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and saute until tender, about 5 minutes.
2. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often.
3. Remove from heat. Stir in 1/2 cup cilantro.
4. Season sauce with salt and pepper.
5. Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl.
6. Season with salt and pepper.
7. Preheat oven to 350F.
8. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels.
9. Repeat with remaining tortillas.
10. Spread 1/2 cup sauce in 13x9x2-inch glass baking dish.
11. Spoon 1/4 cup turkey mixture in center of each tortilla.
12. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese.
13. Bake enchiladas until heated through, about 30 minutes.
14. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve.
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