The Great After-Thanksgiving Turkey Enchiladas

• 3 tablespoons plus 1/2 cup vegetable oiloil
• 1 3/4 cups finely chopped onionsonion
• 1 28-ounce can enchilada sauce
• 5 plum tomatoes, finely choppedtomato
• 1 1/2 teaspoons finely chopped canned chipotle chilies*
• 1 cup chopped fresh cilantrocilantro
• 3 cups coarsely shredded cooked turkey
• 2 cups grated Monterey Jack cheese
• 3/4 cup sour creamsour-cream
• 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.chipotle

1. 01Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups 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 cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
2. 02Preheat oven to 350°F. Heat 1/2 cup 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.

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