Instructions: Heat the butter in a medium, heavy saucepan. Add the flour and cook, stirring constantly, for 3 minutes. Gradually add the chicken stock and continue stirring until the sauce is smooth and thick. Add the hot pepper sauce, salt, and pepper. Add the sour cream and mix until smooth. Divide the sauce in half. Add the shredded turkey and chiles to one half; stir until incorporated. Reserve the other half of the sauce. Mix together the Manchego or Cheddar cheese and onions.

To cook the enchiladas, preheat oven to 350 degrees. Fill the bottom of a small skillet with 1/4 inch of oil and heat the oil until almost smoking. Dip a corn tortilla into the hot oil for a few seconds until soft; drain on a paper towel. Put 1 tablespoon filling and 1 tablespoon sauce on the edge of the tortilla and roll the tortilla up. Put the filled enchilada in a 13- by 9-inch baking dish. Repeat with remaining tortillas. Pour the reserved sauce over the enchiladas; sprinkle Monterey jack cheese on top and bake for 20 minutes, or until the cheese is melted and the enchiladas are warmed.

This recipe yields 12 enchiladas.

Comments: These creamy enchiladas can be made a few hours ahead of time, covered, refrigerated and baked just before serving. To cut down on fat, brush the tortillas with water; heat on a dry griddle.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.