Salsa Senorita's Turkey Enchiladas

Salsa Senorita's Turkey Enchiladas

Ingredients

3 cups cooked turkey, shredded

½ jar Salsa Senorita – any variety

2 cups sour cream

2 cups shredded cheddar cheese

1 teaspoon salt

12 corn tortillas

1/3 cup corn oil

Sauce

2 cans chipped mild or medium green chili peppers

1 clove garlic, minced

2 tablespoons olive oil

2 cups chopped onion

1 teaspoon cumin

1 teaspoon salt

1/2 cup water

1 ½ pounds stewed tomatoes

Preparation

Combine turkey, salsa Senorita, sour cream, cheese and 1 teaspoon of salt.  Heat 1/3 cup of oil and dip tortillas in until soft and drain.  Stuff with turkey mixture and roll up.  Arrange, seam side down, side by side in a shallow baking dish.

Prepare sauce.  Sauté chilies with garlic in oil and add stewed tomatoes, onions, 1 teaspoon salt, cumin and water.  Simmer uncovered until thick, about ½ hour.  Pour chili sauce over enchiladas and bake at 350 degrees for about 30 minutes, or until hot and bubbly.  Let set 5 to 10 minutes before serving.