Turkey Enchiladas

What you'll need:

3 tablespoons plus 1/2 cup vegetable oil
1 1/2 cups chopped onion
1 28-ounce can enchilada sauce
1 small can diced tomatoes
1 1/2 teaspoons finely chopped canned chilies
1/2 cup chopped fresh cilantro
3 cups shredded cooked turkey
2 cups grated Monterey Jack cheese
1/2 cup sour cream
12 small (6-inch) corn tortillas

1. Heat 3 tablespoons oil in large saucepan over medium heat.
2. Add 1 cup onions and sauté until tender, about 5 minutes.
3. Add enchilada sauce, tomatoes and chilies.
4. Cover and simmer 10 minutes, stirring often.
5. Remove from heat and stir in 1/4 cup cilantro.
6. Mix turkey, 1 1/2 cups cheese, sour cream, the rest of the onion and cilantro in bowl.
7. Season with salt and pepper.
8. Preheat oven to 350°F.
9. Heat 1/2 cup vegetable oil in medium skillet over medium heat.
10. Cook 1 tortilla until just soft, about 20 seconds on each side (this way, they won’t split when you assemble them).
11. Rest them on paper towels to remove most of the oil. Cook the remaining tortillas.

To assemble the enchiladas:

1. Spread 1/2 cup sauce in a baking dish.
2. Spoon 1/4 cup turkey mixture in center of each tortilla and roll them up.
3. Arrange seam side down in baking dish, tucking them together to keep them from rolling back open.
4. Spoon the sauce over the enchiladas and sprinkle on the remaining cheese.
5. Bake until heated through, about 20 minutes.