Turkey Enchiladas Adobo

Name: Turkey Enchiladas Adobo
Yield: 4 Servings
Ingredients: 8 6-inch-diameter corn tortillas; 2 tablespoons olive oil; 1 medium onion, coarsely chopped; 1 16-ounce can or jar enchilada sauce; 6 tablespoons chopped fresh cilantro, divided; 2 teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce; 2 cups (about 10 ounces) diced roasted turkey; 3/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided; 1 cup (packed) grated Monterey Jack cheese or Mexican-style cheese blend (about 4 ounces)

By Brooke Dojny and Melanie Barnard

January 31, 2004

Recipe notes