Community Recipe
from [psfreeman]
Turkey Enchiladas

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
  • Prep time:10 Minutes
  • Cook time:20 Minutes


  • 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. Preheat oven to 350 degrees. In a large bowl, mix turkey, sour cream, 2 cups cheddar cheese and the salt.

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. 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. Sprinkle more shredded cheese over hot enchiladas.

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Turkey Enchiladas recipe