The Great After-Thanksgiving Turkey Enchiladas

• 3 tablespoons vegetable oil
• 1/2 cup vegetable oil
• 1 3/4 cups onions, finely chopped
• 28 ounces enchilada sauce
• 5 plum tomatoes, finely chopped
• 1 1/2 teaspoons chipotle chiles, finely chopped
• 1 cup cilantro, chopped
• 3 cups turkey (coarsely shredded and cooked)
• 2 cups monterey jack cheese, grated
• 3/4 cup sour cream
• 12 corn tortillas (5 to 6 inch)

1. Heat 3 tablespoons oil in a large saucepan over medium heat.
2. Add 1 1/2 cups onions and saute until tender, about 5 minutes.
3. Add enchilada sauce, tomatoes, and chipotles.
4. Cover and simmer for 20 minutes, stirring often.
5. Remove from heat.
6. Stir in 1/2 cup cilantro.
7. Season sauce with salt and pepper.
8. Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
9. Season with salt and pepper.
10. Preheat oven to 350.
11. Heat 1/2 cup vegetable oil in medium skillet over medium heat.
12. Cook 1 tortilla until pliable, about 20 seconds per side.
13. Drain on paper towels.
14. Repeat with remaining tortillas.
15. Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
16. Spoon 1/4 cup turkey mixture in center of each tortilla.
17. Roll up tortillas.
18. Arrange seam side down in dish.
19. Spoon 2 1/2 cups sauce over enchiladas.
20. Sprinkle with 1/2 cup cheese.
21. Bake enchiladas until heated through, about 30 minutes.
22. Rewarm remaining sauce in saucepan over medium-low heat.
23. Transfer to sauceboat.
24. Serve enchiladas, passing sauce separately.

vegetable oil, vegetable oil, onions, enchilada sauce, tomatoes, chipotle chiles, cilantro, turkey, cheese, sour cream, corn tortillas

Taken from www.food.com/recipe/the-great-after-thanksgiving-turkey-enchiladas-490876 (may not work)