Turkey Enchiladas - cooking recipe

Ingredients

1 c. canned tomatillos, drained
1 Tbsp. fresh cilantro leaves, packed
1/2 small onion
1 large clove garlic
1 Serrano chile or other small hot chile, seeded
2 Tbsp. vegetable oil
1 c. chicken broth
1/2 tsp. salt
1/4 c. vegetable oil
6 corn tortillas
3 c. leftover turkey, shredded
6 oz. Monterey Jack cheese, coarsely shredded
sour cream

Preparation

Place tomatillos in blender container with cilantro leaves, onion, garlic and chile.
Puree.
In medium saucepan, heat 2 tablespoons vegetable oil.
Add puree and cook 2 to 3 minutes. Add chicken broth and salt.
Bring to a boil.
Reduce heat and simmer sauce 15 minutes.