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Enchiladas Recipe

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This recipe for Enchiladas, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison Stanley
Added: Sunday, August 12, 2007


3 Tbsp. plus 1/2 c. vegetable oil
1 3/4 c. finely chopped onions
1 28-oz. can enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 tsp finely chopped canned chiptole chilies
1 c. chopped fresh cilantro
3 c. coarsely shredded cooked turkey (or chicken or beef)
3 c. grated Monterey Jack cheese
3/4 c. sour cream
12 5-6 inch corn tortillas

Heat 3 Tbsp. oil in large saucepan over medium heat. Add 1 1/2 c. onions and saute until tender, about 5 minutes. Add enchilada sauce, tomatoes and chiptoles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 c. cilantro. Season sauce with salt and pepper. Mix turkey (or chicken or beef), 1 1/2 c. cheese, sour cream, 1/4 c. onions and 1/2 c. cilantro in a bowl. Season with salt and pepper.

Preheat oven to 350F. Heat 1/2 c. vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spead 1/2 c. sauce in 13x9x2 inch glass baking dish. Dip tortilla in reamining sauce. Spoon 1/4 c. meat mixture in center of each tortilla. Roll up tortillas. Pour any remaining sauce on top of tortillas. Spread remaining cheese on top of tortillas. Bake until hot with aluminum foil on top, about 30 minutes. Garnish with cilantro.




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