- 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)
- 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
In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.
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.
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.
Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.