Post Thanksgiving Enchiladas

FILLING

 * 1 1/2 	cup 	Diced, cooked Turkey
 * 1/4 	cup 	Chopped green onion
 * 1 	cup 	Shredded jack cheese
 * 1/2 	can 	Dried green chilies (4oz)
 * 3/4 	cup 	sour cream or plain yogurt

SAUCE

 * 2 	tbsp 	oil
 * 1/2 	cup 	Chopped Onion
 * 1 		clove garlic, minced
 * 2 	tsp 	chili powder
 * 2/3 	cup 	tomato sauce
 * 1/2 	cup 	chicken broth
 * 1 	tsp 	cumin
 * 1/4 	tsp 	salt, if desired
 * 8 		corn tortillas
 * oil, extra Cheese
 * avocado for garnish

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 375f for 10–15 minutes.
 * 15) Garnish with avocado and serv.