The Great After-Thanksgiving Turkey Enchiladas

Ingredients for The Great After-Thanksgiving Turkey Enchiladas

• 3 tablespoons plus 120ml vegetable oil

• 425ml finely chopped onions

• 1 800g can enchilada sauce

• 5 plum tomatoes, finely chopped

• 1 1/2 teaspoons finely chopped canned chipotle chilies*

• 1 xícara de coentro fresco picado

• 3 cups coarsely shredded cooked turkey

• 475ml grated Monterey Jack cheese

• 180ml de creme azedo

• 12 5- to 6-inch corn tortillas

• *Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.

Heat 45ml oil in large saucepan over medium heat. Add 240g onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup coriander. Season sauce with salt and pepper. Mix turkey, 1325ml cheese, soured cream, 1/4 cup onions and 1/2 cup coriander in bowl. Season with salt and pepper.

Preheat oven to 177°C. Heat 120ml 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.

Spread 120ml sauce in 13 x 9 x 2-inch glass baking dish. Spoon 60ml turkey mixture in centre of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 600ml sauce over enchiladas. Sprinkle with 60g cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

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