This dish is absolutely delicious and perfect for a hungry family.
Green chile sauce
8 (8 inch) flour tortillas, warmed
1 pound smoked turkey breast, shredded
2 cups grated hot pepper or Monterey jack cheese (divided)
1 cup canned black beans, drained
Prepare green chile sauce.
Brush one side of each tortilla with green chile sauce; layer each tortilla with 1/4 cup shredded turkey, 2 tablespoons cheese and 2 tablespoons beans. Roll up tightly. Place seam side down in a 13 by 9 inch glass baking dish.
Pour remaining chile sauce over tortillas; sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes, until hot throughout. Makes 8 enchiladas or 4 main-dish servings.
Green Chile Sauce:
1 tablespoon corn oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 can (15 ounces) tomato puree
1 cup double-strength chicken broth (1 cup hot water with tow teaspoons chicken boulion granules)
1 can (4 ounces) mild green chilies, ddrained and diced
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tomato, diced (optional)
4 tablespoons stemmed, minced cilantro
1 tablespoon fresh lime juice
Heat corn oil in medium saucepan over medium-high heat. Add onion and garlic; cook, stirring constantly, until vegetables are translucent, about 5 minutes.
Stir in tomato puree, chicken broth, green chilies, vinegar, sugar, salt, cumin, and, if desired, tomato. Reduce heat to medium and cook, uncovered, 15 minutes.
Stir in cilantro and lime juice; cook 1 minutes more Serve white hot.