Turkey Enchiladas
Prep Time: 25 minutes
Cook Time: 30 minutes

3 TBSP plus 1/2 cup vegetable oil
1  1/4 cups white onion, minced
1 28 oz can enchilada sauce(reserve 1/2 cup for dipping tortillas)
5 each Roma tomatoes, finely chopped(reserve 1/4 cup for garnish)
1 1/2 tsp chipotle  peppers in adobo, finely chopped
1 cup fresh cilantro, chopped
3 cups shredded cooked turkey(leftover)
2 1/2 cups shredded Monterey Jack cheese
3/4 cup sour cream
12 each 6 inch corn tortillas
Salt and pepper to taste
3/4 shredded lettuce for garnish(optional)
15 oz can of your favorite re-fried beans(optional)

PREHEAT OVEN TO 350 DEGREES

Heat 3 TBSP vegetable oil in a large skillet over medium heat. Add 1 cup of minced onion and saute until tender. About 5 minutes. Add enchilada sauce, tomatoes and chipotle peppers. Cover, reduce heat and let simmer about 20 minutes, stirring often. Remove from heat and stir in 1/2 cup chopped cilantro. Season with salt and pepper to taste.

In a medium sized bowl mix turkey, 1/4 cup minced onion, 1 1/2 cup cheese mix, 1/4 cup cilantro and sour cream together.

Heat 1/2 cup vegetable oil in skillet over medium heat. Cook tortillas 1 at a time until pliable, about 20 seconds per side. Dip into reserved enchilada sauce to coat. Set aside and repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 X 9 baking dish to coat the bottom. Spoon 1/4 cup of turkey mixture into the center of each tortilla and roll up. Arrange seam side down in baking dish. Spoon 2 1/2 cups of sauce over enchiladas, sprinkle with 1/2 cup cheese mixture and bake until heated through. About 30 minutes.

Reheat remaining sauce over low heat. Transfer to a sauce boat. Serve enchiladas with lettuce and tomato garnish and re-fried beans if desired. Top with remaining cheese and cilantro, pass extra sauce on side. Wine Pairings: Pinot Noir, Malbec or Zinfandel. Beer Pairings: Any of your favorite Mexican beers or a nice IPA to help bring out the spices in the food.