Turkey Enchiladas With Sour Cream

• 2 (4 oz.) cans green chiles
• 4 large cloves garlic, minced
• 2 Tbsp. + 1/3 c. salad oil
• 2 c. onions, chopped
• 1 doz. corn tortillas
• 2 tsp. salt
• 1/2 tsp. oregano
• 2 c. sour cream
• 1/2 lb. shredded Cheddar cheese
• 1 1/2 lb. fresh ripe tomatoes (1 lb. 12 oz. can of tomatoes can be substituted for fresh, omitting water)

1. Rinse seeds from chiles.
2. Saute with garlic in 2 tablespoons oil.
3. Peel and chop tomatoes.
4. Add onions, 1 teaspoon salt, oregano and 1/2 cup water to chile mixture.
5. Simmer slowly, uncovered, until thick, about 30 minutes.
6. Set aside.
7. Combine turkey with sour cream, cheese and remaining salt.
8. Heat remaining oil.
9. Dip tortillas, one at a time, in the hot oil.
10. Blot with towels.
11. Fill with turkey
12. mixture.
13. Roll up.
14. Arrange side by side in baking pan.
15. Pour chili sauce over top.
16. Bake at 350u0b0 until heated through, about 20 minutes.
17. Can be made ahead of time and put in fridge.
18. Allow 35 minutes to heat.

green chiles, garlic, onions, corn tortillas, salt, oregano, sour cream, cheddar cheese, fresh ripe tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402353 (may not work)