Turkey Enchiladas

"Making the most of Thanksgiving leftovers" by Michael Hastings. Recipe adapted from "The Sunset Essential Western Cookbook". If enchilada sauce is preferred over salsa, use that instead. Winston-Salem Journal: November 21, 2012.

Yield: 6 servings
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  • 3 cup(s) shredded cooked turkey
  • 2 cup(s) sour cream
  • About 2 cup(s) shredded (1/2 pound) sharp cheddar cheese
  • 1 teaspoon(s) salt
  • 1/3 cup(s) vegetable oil
  • 12 corn tortillas (8 inches in diameter)
  • 1 16-ounce jar(s) medium-hot salsa


  1. 1. Preheat oven to 350 degrees. In a large bowl, mix turkey, sour cream, 2 cups cheddar cheese and the salt.
  2. 2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip 1 tortilla at a time in hot oil just until limp, about 5 seconds each.
  3. 3. Fill tortillas with turkey mixture, roll up and arrange side-by-side, seam side down in a 9-by-13-inch baking dish. Pour salsa over the top. Bake until heated through, about 20 minutes.
  4. 4. Sprinkle more shredded cheese over hot enchiladas.
January 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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