Turkey Enchiladas Washington Post

• 12 corn tortillas
• 1 lb Jack cheese, grated
• 1 medium onion
• 1/2 cup peanut oil
• 4-5 cups cooked turkey, shredded
• New Mexico Red Chile Sauce
• 1/4 cup medium hot chili powder
• 1/4 cup tomato paste
• 2 cloves garlic minced
• 1/4 cup peanut oil
• 1.5 tsp salt
• 2 tsp oregano
• 1/2 tsp ground cumin
• 2 tbsp flour

1. For the red chili sauce:
2. combine sauce ingredients in blender with 3 cups hot water, blend until smooth.
3. Bring to boil and simmer for 30 min stirring occasionally.
4. For the turkey filling:
5. saute onion in 1 tbsp oil and add turkey and 3/4 cup chile sauce.
6. Frying tortillas:
7. In small pan, heat remaining oil to midum hot (7). Slip 1 tortilla in for 5-10 sec. Turn over for another 5 sec. Transfer to paper towel to drain.repeat for 11 others
8. Cover bottom of baking dish with 1/2 cup of sauce. Dip fired tortiall in sauce and place on dinner plate. Starting 1/3 way from edge, place a line of turkey mix + grated cheese. Use half the cheese for this and the rest for topping.
9. Wrap torilla around filling and place loose edge doen in baking dish. Spoon sauce over top and add rest of cheese.
10. Bake at 350 for 20 min or until cheese melted. Keep rest of sauce hot to serve with.

corn tortillas, cheese, onion, peanut oil, turkey, new mexico, tomato paste, garlic, peanut oil, salt, oregano, ground cumin, flour

Taken from www.epicurious.com/recipes/member/views/turkey-enchiladas-washington-post-52961881 (may not work)