Title: Turkey Enchiladas in an Electric Skillet
Categories: Poultry Check
Yield: 12 Servings

		Oil
8	oz	Canned whole green chilies
1	lg	Garlic clove; minced
1	lg	Can tomatoes(1-lb,12-oz size
2	c	Chopped onion
2	ts	Salt; divided
1/2	ts	Dried oregano
3	c	Shredded cooked turkey
2	c	Sour cream
2	c	Grated Cheddar cheese
24		Corn tortillas

First printed as a suggestion for using up leftover Thanksgiving turkey, these enchiladas are worth making any time.

Heat 2 tablespoons oil in an electric skillet at 300 degrees F. Meanwhile, rinse seeds from chilies and chop. Add chilies and garlic to oil and saute.

Drain tomatoes, reserving 1 cup liquid. Break up tomatoes and add to skillet with onion, 1 teaspoon salt, oregano and reserved tomato liquid (if necessary add water to tomato liquid to make 1 cup). reduce heat to 200 degrees and simmer, uncovered, until thick, about 30 minutes. Remove sauce from skillet and set aside.

In a large bowl, combine turkey, sour cream, Cheddar and remaining teaspoon salt. Heat 1/3 cup oil in large pan over medium-high heat. Dip tortillas in oil until they become limp. Drain well on paper towels.

Spread turkey mixture down the center of each tortilla; roll up to form enchiladas. Arrange each enchilada side by side, seam side down, in electric skillet. Pour sauce over top and heat at 250 degrees F until heated through, about 20 minutes. Makes 24 small enchiladas.

Alternatively, arrange enchiladas in a 13-by-9-by-2 inch baking dish, pour sauce over top and bake in a 350 degree F oven until heated through.

Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996

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