Post Thanksgiving Enchiladas

Ingredients

 * 8 corn tortillas
 * oil
 * extra cheese
 * avocado for garnish

Filling

 * 1½ cup diced, cooked turkey
 * ¼ cup chopped green onion
 * 1 cup shredded jack cheese
 * ½ can (4oz) dried green chilies
 * ¾ cup sour cream or plain yogurt

Sauce

 * 2 tbsp oil
 * ½ cup chopped onion
 * 1 clove garlic, minced
 * 2 tsp chili powder
 * ⅔ cup tomato sauce
 * ½ cup chicken broth
 * 1 tsp cumin
 * ¼ tsp salt, if desired

Directions

 * 1) In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside.
 * 2) In a skillet or sauce pan, saute the onion in the oil until barely softened.
 * 3) Stir in garlic.
 * 4) Cook for one minute.
 * 5) Add chili powder, tomato sauce, broth, cumin and salt.
 * 6) Bring to a boil, stirring.
 * 7) Remove from heat.
 * 8) Fry tortillas in oil but just until soft-not crisp.
 * 9) Dip in the sauce.
 * 10) Smooth some filling on each tortilla and roll up.
 * 11) Place seam side down in a baking dish.
 * 12) Repeat with remaining tortillas.
 * 13) Spoon remaining sauce over, sprinkle with extra cheese.
 * 14) Heat at 375 °F for 10 – 15 minutes.
 * 15) Garnish with avocado and serve.