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The Great After-Thanksgiving Turkey Enchiladas
Ingredients
  • 3 tablespoons plus ½ cup vegetable oil
  • 1 ¾ cups finely chopped onions
  • 1 28-ounce can enchilada sauce
  • 5 plum tomatoes, finely chopped
  • 1 ½ teaspoons finely chopped canned chipotle chilies*
  • 1 cup chopped fresh cilantro
  • 3 cups coarsely shredded cooked turkey
  • 2 cups grated Monterey Jack cheese
  • ¾ cup sour cream
  • 12 5- to 6-inch corn tortillas
  • note: Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.
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