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1
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.
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2
On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish.
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3
Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350F.
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4
oven for 15 to 20 minutes, or until the cheese is bubbly.
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5
Sprinkle the enchiladas with the remaining chopped coriander.
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6
Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.
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7
In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes.
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8
Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth.
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9
Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon.
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10
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.
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11
The sauce may be made 2 weeks in advance and kept covered and chilled.
