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Turkey Enchiladas with Sour Cream

Leigh Beisch

Makes 6 servings

Notes: Use any favorite, good-quality salsa, red or green, for these enchiladas. The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with a simple Mexican coleslaw of shredded cabbage dressed with lime juice and cumin.


  • 3 cups shredded skinned cooked turkey (see notes)
  • 2 cups sour cream
  • About 2 cups shredded sharp cheddar cheese (8 oz.)
  • 1 teaspoon salt
  • 1/3 cup vegetable oil
  • 12 corn tortillas
  • 1 jar (16 oz.) medium-hot salsa (see notes)

Nutrition Information

  • calories 677
  • caloriesfromfat 60 %
  • protein 35 g
  • fat 45 g
  • satfat 21 g
  • carbohydrate 32 g
  • fiber 2.6 g
  • sodium 1308 mg
  • cholesterol 128 mg

How to Make It

  1. In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.

  2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.

  3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.

  4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.