12 corn tortillas, heated until pliable (keep them warm wrapped in a hot
towel)
3 c. cooked turkey, minced
8 oz. shredded pepper jack cheese
8 oz. shredded oxaca cheese
1/4 c. minced onion
1 cup sour cream
salt & pepper to taste
Green Chile sauce (below)

Green Chile Sauce:

Saute 2 cloves of garlic and one small minced onion in corn oil until
translucent. Stir in 3 oz. chopped green chilis (you can buy this in a can)
and salt to taste. Add one cup water and 1 Tbs. flour and stir the mixture
vigorously. There you have your sauce. Set it aside.

The Enchiladas:

Mix 1 cup of the chile sauce with the minced turkey. Place a few spoonfuls
of the mixture down the center of the warm corn tortillas. Roll them up and
place seam-side down in a baking dish. Pour the remaining sauce over the
tortillas and then top generously with the grated cheeses. Bake at 350F for
about 20 minutes. Now top with dollops of sour cream if desired. Return the
enchiladas to the oven and bake another 10 minutes.

Happy Leftovers!

Jill