Delicious with shredded chicken, also. My sister came over the day after I made these and even after a trip in the microwave, they were excellent.
Turkey Enchiladas with Sour Cream
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.
More From Sunset
- Calories: 677
- Calories from fat: 60%
- Protein: 35g
- Fat: 45g
- Saturated fat: 21g
- Carbohydrate: 32g
- Fiber: 2.6g
- Sodium: 1308mg
- Cholesterol: 128mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note