Enchiladas

ENCHILADAS

These take a little time, but are well worth the effort.

One dozen corn tortillas
1 1/2 - 2 cups enchilada sauce
1 cup cooked, chopped white turkey meat (A 10 ounce can of turkey will work.)
About 1/2 cup coconut oil
1 can diced green chilies (4 ounce can)
1 cup grated cheddar cheese
1 teaspoon chili powder
1/2 teaspoon salt
1 cup sour cream

Put 2 tablespoons oil in a frying pan along with the diced green chilies, the turkey, salt and chili powder. Brown the turkey meat on a medium low heat. When this is finished set it on the back burner.

The corn tortillas need to be softened in hot oil. Put 2 tablespoons of the oil in a small fry pan on medium heat. Gently put in 1 tortilla at a time, and let it cook for a few seconds (about 10) on each side. Layer the cooked tortillas in paper toweling after you fry them. Add oil to the pan as needed.

Preheat the oven to 350 degrees.

Pour about 1/4 cup of the enchilada sauce in a 9x13 casserole.Put the remainder of the sauce and a cup of sour cream in a shallow bowl. Stir.

Take 1 tortilla at a time, coat both sides with the sauce in the bowl; then put a spoonful of meat/chili filling on the tortilla. Roll the tortilla around the filling and place "seam" down in the casserole. This takes a little practice. After all the enchiladas are made, mix the sour cream into the remaining enchilada sauce. Stir well and pour over enchiladas. Sprinkle with grated cheese and cover with aluminum foil.

Bake about 35 minutes. Serve with rice and beans.

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