8 oz Whole green chiles
1 large Clove garlic, minced
2 tbsp Oil
1 1/2 lb Fresh tomatoes, peeled,
Seeded, and chopped
2 cup Coarsely chopped onions
2 tsp Salt
1/2 tsp Dried oregano
1/2 cup Water
3 cup Shredded cooked turkey
Or chicken
2 cup Sour cream
1 cup Grated Cheddar cheese
1/3 cup Oil
12 Corn tortillas
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Remove and discard the seeds from the chiles and chop the chiles finely. In a 10-12-inch skillet saute' the chiles with the garlic in 2 tablespoons oil over medium-high heat, stirring often. Add the tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, stirring often, for about 30 minutes. Remove from heat and set aside.
In a large mixing bowl combine the turkey, sour cream, grated cheese, and remaining 1 teaspoon salt, mixing well. Heat the 1/3 cup oil in a heavy 8-10-inch skillet. Cook each tortilla briefly in oil, turning once. 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 12-inch 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.
Source: The California Heritage Cookbook, by The Junior League of Pasadena. Typed and submitted to TNT by jane.ghorbani@juno.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by jane.ghorbani@juno.com (J M G) on Apr 09, 1997
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