Title: Great Turkey Enchiladas
Categories: Mexican, Entree
Yield: 6 Servings

3 lb Skinless boneless turkey
16 oz Canned tomatoes
1 c Onion; minced
1 tb Garlic; minced
1 ts Salt
1/4 ts Ground cumin
1/4 ts Ground coriander
4 oz Canned diced mild green
-chiles
1 c Cream
12 Corn tortilla
1 c Jack cheese; grated
1 c Cheddar cheese; grated
1/2 c Sour cream
1/2 c Sliced pitted black olive
1/4 c Scallions; minced

COMBINE TURKEY, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A
LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL , REDUCE HEAT, COVER,
AND SIMMER FOR 2 HOURS, UNTIL TENDER REMOVE FROM HEAT, COOL REMOVE TURKEY,
SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS STIR IN
CHILES POUR INTO A 9x13x2-INCH BAKING DISH HEAT CREAM IN A SKILLET, OVER A
MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE 1/3 CUP
TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE INTO BAKING DISH TOP WITH GRATED
CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES
REMOVE FROM OVEN ALLOW TO STAND FOR 15 MINUTES BEFORE CUTTING GARNISH WITH
SOUR CREAM, OLIVES, AND SCALLIONS SERVE HOT

Recipe by: TJ Hill - Appetites Catered

Posted to MasterCook Digest by "Christopher E. Eaves"
on Sep 14, 1998, converted by MM_Buster v2.0l.