Recipe: Turkey Enchiladas in an Electric Skillet (makes 24 small enchiladas)

TURKEY ENCHILADAS IN AN ELECTRIC SKILLET

1/3 cup plus 2 tbsp oil, divided use
1 (8 oz) can whole green chilies
1 large garlic clove; minced
1 (28 oz) can tomatoes
2 cups chopped onion
2 tsp salt, divided use
1/2 tsp dried oregano
3 cups shredded cooked turkey
2 cups sour cream
2 cups grated cheddar cheese
24 corn tortillas

Heat 2 tablespoons oil in an electric skillet at 300 degrees F.

Meanwhile, rinse seeds from chilies and chop. Add chilies and garlic to oil and saute.

Drain tomatoes, reserving 1 cup liquid. Break up tomatoes and add to skillet with onion, 1 teaspoon salt, oregano and reserved tomato liquid (if necessary add water to tomato liquid to make 1 cup).

Reduce heat to 200 degrees F and simmer, uncovered, until thick, about 30 minutes. Remove sauce from skillet and set aside.

In a large bowl, combine turkey, sour cream, Cheddar and remaining teaspoon salt; set aside.

Heat the remaining 1/3 cup oil in large pan over medium-high heat. Dip tortillas in oil until they become limp. Drain well on paper towels.

Spread turkey mixture down the center of each tortilla; roll up to form enchiladas. Arrange each enchilada side by side, seam side down, in electric skillet. Pour sauce over top.

Heat at 250 degrees F until heated through, about 20 minutes.

TO BAKE IN A CONVENTIONAL OVEN:
Alternatively, arrange enchiladas in a 13x9x2 inch baking dish, pour sauce over top and bake in a 350 degree F oven until heated through.

Makes 12 Servings (24 small enchiladas)
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996