Ingredients Jump to Instructions ↓

  1. 8 oz Canned whole green chilies

  2. 1 lg Garlic clove; minced

  3. 1 lg Can tomatoes

  4. 1-lb,12-oz size

  5. 2 c Chopped onion

  6. 2 ts Salt; divided

  7. 1/2ts Dried oregano

  8. 3 c Shredded cooked turkey

  9. 2 c Sour cream

  10. 2 c Grated Cheddar cheese

  11. 24 ea Corn tortillas

Instructions Jump to Ingredients ↑

  1. + Directions : First printed as a suggestion for using up leftover Thanksgiving turkey, these enchiladas are worth making any time. Heat 2 tablespoons oil in an electric skillet at 300 degrees F. Meanwhile, rinse seeds from chilies and chop. Add chilies and garlic to oil and saute. Drain tomatoes, reserving 1 cup liquid. Break up tomatoes and add to skillet with onion, 1 teaspoon salt, oregano and reserved tomato liquid (if necessary add water to tomato liquid to make 1 cup). reduce heat to 200 degrees and simmer, uncovered, until thick, about 30 minutes. Remove sauce from skillet and set aside. In a large bowl, combine turkey, sour cream, Cheddar and remaining teaspoon salt. Heat 1/3 cup oil in large pan over medium-high heat. Dip tortillas in oil until they become limp. Drain well on paper towels. Spread turkey mixture down the center of each tortilla; roll up to form enchiladas. Arrange each enchilada side by side, seam side down, in electric skillet. Pour sauce over top and heat at 250 degrees F until heated through, about 20 minutes. Makes 24 small enchiladas. Alternatively, arrange enchiladas in a 13-by-9-by-2 inch baking dish, pour sauce over top and bake in a 350 degree F oven until heated through. Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996


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