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Richochet's Turkey Enchiladas

Source of Recipe


The All-American Cowboy Cookbook






List of Ingredients



• Vegetable oil
  
• 12 corn tortillas
  
• 1 (28-oz.) can Las Palmas red chili sauce
  
• 1 (16-oz.) carton sour cream
  
• 3 cups shredded, cooked turkey
  
• 1 lb. Monterey Jack cheese, cut into finger-size strips
  
• 1 (4-oz.) can green chili peppers, cut into strips
  
• 1/4 lb. Cheddar cheese, grated
  
• 4 scallions, sliced
  






Instructions



1. In an 8- or 10-inch skillet, pour oil 1/4-inch deep and heat over medium-high heat.
   
   
2. Soften tortillas, one at a time, by placing in the hot oil for a few seconds on each side, using tongs. Drain tortillas on paper towels. Dip each tortilla, one at a time, in the sauce.
   
   
3. Preheat oven to 325 degrees (F). Place 1 to 2 teaspoons sour cream down center of each tortilla, plus 1/4 cup turkey, one strip Jack cheese and 1 or 2 chili strips. Roll tortillas and place seam side down in a 13x9x2-inch casserole dish. Pour remaining sauce over them; sprinkle cheese and scallions on top.
   
   
4. Bake, uncovered for about 30 minutes.
   
   Makes 12 servings.