Enchiladas offer an ideal way to use Thanksgiving leftovers. Fill corn tortillas with a blend of shredded turkey, sour cream and cheddar; then top with chili-seasoned tomato sauce.

Turkey Enchiladas with Sour Cream

2 tablespoons olive or vegetable oil

2 (4-ounce) cans diced green chilies

1 large garlic clove, minced

1 1/2 pounds tomatoes, peeled and chopped

2 cups chopped onions

1/2 teaspoon dry oregano

1/2 cup water

Salt to taste

3 cups shredded cooked turkey

2 cups (16 ounces) sour cream

2 cups (8 ounces) shredded cheddar cheese

1/3 cup vegetable oil

12 corn tortillas

1. Heat the 2 tablespoons oil in a wide frying pan over medium heat. Add chilies and garlic; cook, stirring, for 3 minutes.
2. Add tomatoes, onions, oregano and water. Bring to a simmer; then simmer, uncovered, stirring often, until thick, about 30 minutes. Remove from heat, season to taste with salt, and set aside.
3. In a medium-size bowl, stir together turkey, sour cream and cheese. Season turkey mixture to taste with salt. Set aside.
4. In a small frying pan, heat the 1/2 cup oil over medium heat; keep hot. Working with one tortilla at a time, heat each tortilla in oil until it blisters and become limp(this takes just a few seconds). Using tongs, lift tortilla from oil; drain briefly on paper towels, then fill with a twelfth of the turkey mixture and roll to enclose.
5. Arrange filled tortillas, side by side and seam-side down, in a large, shallow baking pan.
6. Pour tomato-chili sauce evenly over enchiladas and bake in a 350°F (175°C) oven until filling is hot in center, about 20 minutes.

Makes 6 servings.