Post thanksgiving enchiladas

----------------------------------FILLING----------------------------------
  1 1/2 c  Diced, cooked turkey
    1/4 c  Chopped green onion
      1 c  Shredded jack cheese
    1/2 cn Dried green chilies (4oz)
    3/4 c  Sour cream or plain yogurt

-----------------------------------SAUCE-----------------------------------
      2 tb Oil
    1/2 c  Chopped onion
      1    Clove garlic, minced
      2 ts Chili powder
    2/3 c  Tomato sauce
    1/2 c  chicken broth
      1 ts Cumin
    1/4 ts Salt, if desired
      8    Corn tortillas
           Oil, extra cheese
           Avocado for garnish
 
  In a bowl, combine the turkey, green onion, cheese, chilies and
  sour cream or yogurt - set aside.  In a skillet or sauce pan,
  saute the onion in the oil until barely softened.  Stir in
  garlic.  Cook for one minute.  Add  chili powder, tomato sauce,
  broth, cumin and salt.  Bring to a boil,  stirring.  Remove from
  heat.
  
  Fry tortillas in oil but just until soft-not crisp.  Dip in the
  sauce.  Smooth some filling on each tortilla and roll up.  Place
  seam side down in a baking dish.  Repeat with remaining
  tortillas.  Spoon remaining sauce over, sprinkle with extra
  cheese.
  
  Heat at 375f for 10-15 minutes.  Garnish with avocado and serve