Ingredients
- 12 skillet saute the chiles with the garlic in
- 12 corn tortillas
- 10 skille cook tortilla briefly in oil
- 8 green chiles (whole)
- 1 clove garlic
- 475 ml sour cream
- 450 gr tomatoes (fresh)
- 425 gr turkey (shredded cooked)
- 240 gr coarsely onions (chopped)
- 120 ml water
- 110 gr cheddar cheese (grated)
- 80 ml oil
- 80 ml oil in a (heavy)
- 30 ml oil over high heat
- 10 ml oil
- 8 gr salt
- 6 gr salt
- 1 gr oregano (dried)
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.
