Crispy Turkey Enchiladas Recipe

• 1 1/4 cups vegetable oil
• Red Chile Sauce
• 12 (6-inch) corn tortillas
• 12 ounces shredded, cooked turkey (about 2 cups)
• Thinly sliced romaine lettuce
• Crema or sour cream
• Queso fresco or feta cheese
• Lime wedges

1. Heat oven to 350 degrees F. Heat oil in a large frying pan over medium-high heat until shimmering but not smoking, about 5 minutes.
2. Pour sauce into a shallow dish and keep a baking sheet nearby.
3. Once oil is hot, dip a tortilla into the sauce, submerging fully so both sides are covered.
4. Let excess sauce drip off into the dish.
5. Carefully slide tortilla into hot oil and fry until edges start to get crispy, about 2 minutes.
6. Using a spatula, flip tortilla and repeat on the other side.
7. (Try not to rip the tortilla as you flip.)
8. Remove tortilla from oil and fill with about 2 tablespoons turkey.
9. Roll up tortilla to enclose filling and set aside on the baking sheet.
10. Repeat with remaining tortillas.
11. Once all tortillas have been filled, bake in the oven until warmed through, about 5 to 10 minutes.
12. Serve warm, passing garnishes and extra chile sauce on the side.

vegetable oil, red chile sauce, corn tortillas, turkey, sour cream, queso fresco, wedges

Taken from www.chowhound.com/recipes/crispy-turkey-enchiladas-11144 (may not work)