The Great After-Thanksgiving Turkey Enchiladas - cooking recipe

Ingredients

3 tablespoons vegetable oil
1/2 cup vegetable oil
1 3/4 cups onions, finely chopped
28 ounces enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons chipotle chiles, finely chopped
1 cup cilantro, chopped
3 cups turkey (coarsely shredded and cooked)
2 cups monterey jack cheese, grated
3/4 cup sour cream
12 corn tortillas (5 to 6 inch)

Preparation

Heat 3 tablespoons oil in a large saucepan over medium heat.
Add 1 1/2 cups onions and saute until tender, about 5 minutes.
Add enchilada sauce, tomatoes, and chipotles.
Cover and simmer for 20 minutes, stirring often.
Remove from heat.
Stir in 1/2 cup cilantro.
Season sauce with salt and pepper.
Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
Season with salt and pepper.
Preheat oven to 350.
Heat 1/2 cup vegetable oil in medium skillet over medium heat.
Cook 1 tortilla until pliable, about 20 seconds per side.
Drain on paper towels.
Repeat with remaining tortillas.
Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
Spoon 1/4 cup turkey mixture in center of each tortilla.
Roll up tortillas.
Arrange seam side down in dish.
Spoon 2 1/2 cups sauce over enchiladas.
Sprinkle with 1/2 cup cheese.
Bake enchiladas until heated through, about 30 minutes.
Rewarm remaining sauce in saucepan over medium-low heat.
Transfer to sauceboat.
Serve enchiladas, passing sauce separately.