THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

The Great After-Thanksgiving Turkey Enchiladas image

Provided by SGpratt

Categories Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

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3 tablespoons olive oil
1 3/4 cups onions, finely chopped (I use a food processor)
1 (28 ounce) can enchilada sauce (I use the mild red sauce)
5 plum tomatoes, finely chopped (I use a food processor)
1 1/2 teaspoons canned chipotle chiles, finely chopped (I used canned chopped green chiles)
1 cup fresh cilantro, chopped
3 cups cooked turkey, shredded
2 cups monterey jack cheese, grated
3/4 cup sour cream
12 corn tortillas, 6-inch size

Steps:

Heat 3 tablespoons oil in large saucepan over medium heat.
Add 1 1/2 cups onions and saute until tender, about 5 minutes.
Add enchilada sauce, tomatoes, and chipotles (or green chiles).
Cover and simmer 20 minutes, stirring often.
Stir in 1/2 cup cilantro.
Season sauce with salt and pepper.
In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
Preheat oven to 350°F.
Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
Spoon 2 1/2 cups sauce over enchiladas.
Sprinkle with 1/2 cup cheese.
Bake enchiladas until heated through, about 30 minutes.
Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.