Title: Turkey Enchiladas with Red Chili Sauce
Categories: None
Yield: 4 Servings

1/2 c Vegetable oil
12 6-to 7-inch corn tortillas
3 c 1/3-inch pieces cooked
-turkey or chicken
10 oz Extra-sharp Cheddar, grated
-(about 3 cups)
1 c Finely chopped red onion
1/3 c Finely chopped fresh
-coriander plus coriander
-sprigs for garnish
2 c Red chili sauce -or-
2 cn (10-ounce) enchilada sauce
2 Avocados (preferably
-California) for garnish

------------------------------RED CHILI SAUCE------------------------------
3 oz (about 15) dried New Mexican
-red chilies, stemmed and
-seeded (wear rubber gloves)
-(NOTE)
1 lg Onion, halved
1 lg Garlic clove
6 c Water

COOKING LIVE SHOW #CL8771

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

NOTE: Dried NM chiles are available at some specialty foods shops and by
mail from The Chile Shop, 109 East Water Street, Santa Fe, NM 87501, Tel.
505-983-6080)

In a small skillet heat the oil over moderately high heat until it is hot
but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or
until they are softened but not crisp, and transfer them with tongs,
letting the excess oil drip off, to paper-towel-lined baking sheets to
drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the
Cheddar, 1 tablespoon of the onion, and 1 teaspoon of the chopped
coriander, roll up the tortillas jelly-roll fashion, and arrange the
enchiladas, seams side down, in a shallow 3-quart baking dish. Pour the
chili sauce over the enchiladas, sprinkle the enchiladas with the remaining
2 1/4 cups Cheddar, and bake them in a preheated 350 degrees F oven for 15
to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with
the remaining chopped coriander. Serve the enchiladas on heated plates,
garnished with the avocado, peeled and diced, and the coriander sprigs.
Yield: 4 to 6 servings

RED CHILI SAUCE: In a large saucepan simmer the chilies, onion, and garlic
in the water for 20 minutes. Transfer half the chilies, onion, and garlic
with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the
mixture until it is smooth. Force the puree through a sieve into a bowl,
pressing hard on the solids with a spoon. Repeat the procedure with the
remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt
to taste, and discard the remaining cooking liquid. The sauce may be made 2
weeks in advance and kept covered and chilled. Yield: About 3 1/2 cups

Posted to FOODWINE Digest 03 Dec 96

From: "Marie D. Pinho"

Date: Tue, 3 Dec 1996 19:00:03 -0500