Turkey Enchiladas In An Electric Skillet Recipe

Ingredients

Directions

1. First printed as a suggestion for using up leftover Thanksgiving turkey, these enchiladas are worth making any time.
2. Heat 2 tablespoons oil in an electric skillet at 300 degrees F.
3. Meanwhile, rinse seeds from chilies and chop.
4. Add chilies and garlic to oil and saute.
5. Drain tomatoes, reserving 1 cup liquid.
6. 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.
7. Remove sauce from skillet and set aside.
8. In a large bowl, combine turkey, sour cream, Cheddar and remaining teaspoon salt.
9. Heat 1/3 cup oil in large pan over medium-high heat.
10. Dip tortillas in oil until they become limp.
11. Drain well on paper towels.
12. Spread turkey mixture down the center of each tortilla; roll up to form enchiladas.
13. Arrange each enchilada side by side, seam side down, in electric skillet.
14. Pour sauce over top and heat at 250 degrees F until heated through, about 20 minutes.
15. Makes 24 small enchiladas.
16. 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.
17. Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996