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