-
1
Heat 3 tablespoons oil in large saucepan over medium heat.
-
2
Add 1 1/2 cups onions and saute until tender, about 5 minutes.
-
3
Add enchilada sauce, tomatoes, and chipotles (or green chiles).
-
4
Cover and simmer 20 minutes, stirring often.
-
5
Stir in 1/2 cup cilantro.
-
6
Season sauce with salt and pepper.
-
7
In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
-
8
Preheat oven to 350u00b0F.
-
9
Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
-
10
Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
-
11
Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
-
12
Spoon 2 1/2 cups sauce over enchiladas.
-
13
Sprinkle with 1/2 cup cheese.
-
14
Bake enchiladas until heated through, about 30 minutes.
-
15
Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.
