Turkey Enchiladas With Sour Cream

Ingredients

8 green chiles
1 clove garlic
10 ml oil
450 gr tomatoes
240 gr coarsely onions
6 gr salt
1 gr oregano
120 ml water
425 gr turkey
475 ml sour cream
110 gr cheddar cheese
80 ml oil
12 corn tortillas
12 skillet saute the chiles with the garlic in
30 ml oil over high heat
8 gr salt
80 ml oil in a
10 skille cook tortilla briefly in oil

Instructions

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 8 x 30 cm baking dish. This may require 2 baking dishes. Pour the sauce over the top of the enchiladas and bake in a preheated 350 degree 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.