Turkey Enchiladas

By Dottiejk

Ingredients

• 3 tablespoon vegetable oil
• 1-3/4 cup onion; chopped
• 28 ounces enchilada sauce
• 28 ounces plum tomatoes; drained, chopped
• 1-1/2 teaspoon canned chipotle chilies; chopped
• 3 cup cooked turkey; coarsely shredded
• 2 cup monterey jack cheese; grated
• 3/4 cup sour cream
• 12 5-6 inch tortillas

Preparation

Step 1

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1-1/2 cup
onions and saute until tender, about 5 minutes. Add enchilada sauce,
tomatoes and chipotles. Cover, simmer 20 minutes, stirring often. Remove
from heat. Season sauce with salt and pepper.
Mix turkey, 1-1/2 cup cheese, sour cream, 1/4 cup onions in bowl. Season
with salt and pepper.

Preheat oven to 350°F.

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.