Layered Enchiladas

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Red Chile Sauce

1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1 can (28 ounces) red chile puree (preferably Las Palmas)

2 tablespoons masa harina (tortilla flour)

1 cup water

1 tablespoon brown sugar

2 tablespoons New Mexican chile powder, such as Dixon


2 to 3 tablespoons olive oil

9 corn tortillas

2 poblano chiles, seeded and diced

1 cup diced cooked yams

1/2 onion, diced

1 1/2 cups diced roasted turkey breast

1 1/2 to 2 cups grated medium-sharp cheddar cheese

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