Sour Cream Turkey Enchiladas
1-1/2 tablespoons unsalted butter
1-1/2 tablespoons flour
1-1/2 cups chicken or turkey stock
1/4 teaspoon hot pepper sauce
Salt and pepper to taste
1-1/2 cups sour cream
3 cups cooked turkey, shredded
2 Anaheim chiles, roasted, peeled, seeded, and diced
2 cups grated Manchego cheese (white cheddar my be substituted)
1/2 cup finely chopped green onions
12 corn tortillas (5 to 6 inches in diameter)
Vegetable oil for frying
1 cup grated Monterey Jack cheese
For the sauce: Heat butter in a medium-sized, heavy saucepan. Add the flour and cook, stirring constantly, for 3 minutes. Gradually add the stock; continue stirring until sauce is smooth and thickened. Add hot pepper sauce, salt, and pepper to taste. Add sour cream and mix until smooth. Divide sauce in half. Add shredded turkey and chiles to one half; stir until incorporated. Reserve the other half of sauce.
For the filling: Mix together the cheese and onions.
Preheat oven to 350°F.
Assembly: Fill the bottom of a small skillet with 1/4 inch of oil and heat oil until almost smoking. Dip a corn tortilla into the hot oil for a few seconds until soft; drain on paper towel. Put 1 tablespoon filling and 1 tablespoon of sauce on edge of tortilla and roll tortilla up. Put filled enchilada in a 13-x9-inch baking dish. Repeat with remaining tortillas. Pour the remaining sauce over the enchiladas; sprinkle Monterey Jack cheese on top and bake for 20 minutes.