2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
12 (10-inch) tortillas, corn or flour
1/3 cup corn oil
Sauce
2 cans (4 ounces each) chopped mild green chile peppers
1 clove garlic, minced
2 tablespoons olive oil
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
1-1/2 pounds stewed tomatoes
Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.
Prepare sauce. Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 30 minutes. Pour the chile sauce over enchiladas and bake at 350 degrees for about 30 minutes, or until hot and bubbly. If desired, sprinkle additional cheese over top and heat until cheese is melted. Let set 5-10 minutes before serving.