---------- Recipe via UNREGISTERED Meal-Master (tm) v8.04
  
       Title: Turkey Enchiladas with Sour Cream
  Categories: Main dish, Poultry, Mexican, Casseroles
       Yield: 6 Servings
  
       8 oz Whole green chiles
       1 lg Clove garlic, minced
       2 T  Oil
   1 1/2 lb Fresh tomatoes, peeled,
            Seeded, and chopped
       2 c  Coarsely chopped onions
       2 t  Salt
     1/2 t  Dried oregano
     1/2 c  Water
       3 c  Shredded cooked turkey
            Or chicken
       2 c  Sour cream
       1 c  Grated Cheddar cheese
     1/3 c  Oil
      12 ea Corn tortillas
  
   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.
  
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