So quick and easy and not the typical recipes for leftover turkey. Made exactly by the recipe but next time I will purchase a jar of enchilada sauce and might spice it up a little more. Also will add some refried beans. Did I mention, it is very good.
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.
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- 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.
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