Ingredients
- 8 corn tortillas
- 1 clove garlic
- 180 ml sour cream
- 160 ml tomato sauce
- 120 gr jack cheese (shredded)
- 120 ml chicken broth
- 60 gr onion (chopped)
- 30 gr green onion (chopped)
- 30 ml oil
- 6 gr chili powder
- 2 gr cumin
- 1 gr salt
- 1/2 packages green chilies (dried)
Oil, extra cheese Avocado for garnish In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt set aside. In a skillet or sauce pan, saute the onion in the oil until barely softened. Stir in garlic. Cook for one minute. Add chili powder, tomato sauce, broth, cumin and salt. Bring to a boil, stirring. Remove from heat. Fry tortillas in oil but just until soft-not crisp. Dip in the sauce. Smooth some filling on each tortilla and roll up. Place seam side down in a baking dish. Repeat with remaining tortillas. Spoon remaining sauce over, sprinkle with extra cheese. Heat at 190ºC for 10-15 minutes. Garnish with avocado and serve
