Turkey Enchiladas with Red Chili Sauce
| Yield: | 4 Servings |
| Categories: |
| 1/2 | c | Vegetable oil |
| 12 | 6-to 7-inch corn tortillas | |
| 3 | c | 1/3-inch pieces cooked turkey or chicken |
| 10 | oz | Extra-sharp Cheddar, grated (about 3 cups) |
| 1 | c | Finely chopped red onion |
| 1/3 | c | Finely chopped fresh coriander plus coriander sprigs for garnish |
| 2 | c | Red chili sauce -or- |
| 2 | cn | (10-ounce) enchilada sauce |
| 2 | Avocados (preferably California) for garnish | |
| RED CHILI SAUCE | ||
| 3 | oz | (about 15) dried New Mexican red chilies, stemmed and seeded (wear rubber gloves) (NOTE) |
| 1 | lg | Onion, halved |
| 1 | lg | Garlic clove |
| 6 | c | Water |
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