Turkey Enchiladas In An Electric Skillet Recipe

+ 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