Recipe(tried): Turkey Enchiladas (with homemade chile sauce using stewed tomatoes)

TURKEY ENCHILADAS

FOR THE CHILE SAUCE:
2 cans (4 oz each) green chile peppers
1 large clove garlic, minced
2 tbsp olive oil
2 cups chopped onions
1 tsp salt
1/2 tsp oregano
1/2 cup water
1 1/2 lb stewed tomatoes
FOR THE ENCHILADAS:
3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded cheddar cheese
1 tsp salt
12 (10-inch) corn or flour tortillas
1/3 cup corn oil

TO PREPARE THE CHILE SAUCE:
Rinse seeds from chilies and chop. Saute with garlic in olive oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and 1/2 cup water. Simmer uncovered until thick, about 1/2 hour.

TO PREPARE THE ENCHILADAS:
Combine turkey with sour cream, cheese and 1 teaspoon salt.

Heat 1/3 cup oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll. Arrange side-by-side with seam side down in shallow pan. Pour Chile Sauce over enchiladas.

Bake at 350 degrees F for 20-30 minutes. Let set 5-10 minutes before serving.

Makes 4 servings