Ingredients

1/2 cup vegetable oil
12 (6 to 7-inch) corn tortillas
3 cups 1/3-inch pieces cooked turkey or chicken
10 ounces extra-sharp Cheddar, grated (about 3 cups)
1 cup finely chopped red onion
1/3 cup finely chopped fresh coriander plus coriander sprigs for garnish
2 cups red chili sauce or 2 (10-ounce) cans enchilada sauce
2 hass avocados, for garnish

Directions

In a small skillet heat the oil over moderately high
heat until it is hot but not smoking, add the tortillas, 1 at a time, for 5 seconds, or until they are
softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined
baking sheets to drain.

Preheat the oven to 350 degrees F.
On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of the onion, and 1

teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seams
side down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas
with the remaining 2 1/4 cups Cheddar, and bake them in the oven for 15 to 20 minutes, or until the cheese is
bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas on heated plates,
garnished with the avocado, peeled and diced, and the coriander sprigs.