Turkey Enchiladas

3 sweet red peppers
1/2 cup 3 Tblsp finely chopped onion, divided
2 cloves garlic, minced
2 Tblsp vegetable oil
1 can (28 oz) crushed tomatoes
1 can (14 1/2 oz) chicken broth
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp dried oregano leaves, crushed
4 cups finely chopped cooked turkey
1 container (8 oz) sour cream
20 corn tortillas (6 inchs diameter)
4 cups combined shredded monterey jack and chedder cheeses
chopped fresh cilantro to garnish

To roast red peppers, cut in half lengthwise.  Remove seeds and membranes.  Place, skin side up, on an ungreaded baking sheet, flatten with hand.  Broil about 3 inches from heat 12 to 15 mins or until skin is evenly blackened.  Immediately seal peppers in a plastic bag and allow to steam 10 to 15 mins. Remove charred skin.  Cut peppers into 1/2 inch x 1 inch strips.

In a heavy large saucepan, sauté 1/2 cup onion and garlic in oil over medium-high heat until vegetables are tender.  Stir in pepper strips, tomatoes, chicken broth, salt, cumin, and oregano.  Bring mixture to a boil.  Stirring frequently, reduce heat to medium-low and simmer about 20 mins or until sauce thickens.

Preheat oven to 375 degrees.  Spread 2/3 cup sauce in each of 2 greased 7 x 11 inch baking dishes.  In a medium bowl, combine turkey, remaining 3 Tblsp onion and sour cream.

Soften tortillas in a microwave according to package directions.  Place 2 rounded Tblsp cheese on each tortilla.  Tightly roll up tortillas and place, seam side down, in baking dishes.  Spoonm remaining sauce down each side of baking dishes.  Covering ends of tortillas.  Sprinkle remaining cheese over middle of enchiladas.  Bake 12 to 15 mins or until heated through and cheese melts.  Garnish with cilantro.  Serve warm.