turkey or chicken enchiladas

1/2 C + 3 TBSP of vegetable oil

1 3/4 C chopped onion

1 28 oz can of enchilada sauce

5 plum tomatoes, chopped

1 1/2 tsp of green or chipotle chilies

1 C fresh cilantro, chopped

3 C shredded cooked turkey

2 C grated Monterey Jack cheese

3/4 C sour cream

12 5 to 6 inch tortillas

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

2. Preheat oven to 350 degrees. Heat 1/2 C oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat.

3. Spread 1/2 C sauce in 13 x 9 glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortilla. Arrange seam side down in dish. Spoon 2 1/2 C sauce over enchiladas. Sprinkle with 1/2 C cheese. Bake enchiladas until heated through, about 30 minutes. Use remaining sauce at dinner.

Enchiladas are not a favorite in our household but everyone liked them.