Turkey Enchiladas with Sour Cream

9 Reviews
ADD YOUR REVIEW
Leigh Beisch
Yield
Makes 6 servings
January 2004
RECIPE BY Sunset

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.

Ingredients

  • 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)

Nutritional Information

  • Calories 677
  • Caloriesfromfat 60%
  • Protein 35g
  • Fat 45g
  • Satfat 21g
  • Carbohydrate 32g
  • Fiber 2.6g
  • Sodium 1308mg
  • Cholesterol 128mg

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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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Ratings & Reviews

Midgie's Review

Midgie
February 15, 2014
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.

jennybt's Review

2Annie
March 09, 2013
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.

martinsolano's Review

lauralrussell
December 01, 2012
N/A

chughestx's Review

martinsolano
November 23, 2012
I make this every year with Thanksgiving leftovers. I use a cheddar/jack combination for the cheese and Mrs. Renfro's green salsa with jalapeno. Simple to make and delicious!

superdinosaur's Review

superdinosaur
November 23, 2012
N/A

AustinCheryl's Review

jennybt
November 28, 2010
Never would have thought of making enchiladas this way, but I'm glad I tried it. Shredding the turkey was a great way to get the flavors blended together. I had a couple of fresh poblanos which I roasted, peeled and chopped into the mix with a little cumin and some green onion. That upped the flavor a lot, but also the heat, so I skipped the spicy green salsa I had purchased and just topped it with some medium Pace picante. I'd like to try it again without the poblanos, and putting a better salsa on top. Very easy to put together.

VizslaMom's Review

chughestx
December 01, 2009
This recipe was super-easy and a great way to use Thanksgiving leftovers. I added cilantro and sliced green onions to the enchilada filling for a bit for flavor. MMM!

lauralrussell's Review

VizslaMom
November 29, 2009
Whipped this recipe up quickly with leftover smoked turkey, and Harry & David Garlic Salsa. My husband and 4 y/o son loved it! Baked it with extra cheese on top, and omitted the salt. Another one to add to My Recipe File.

2Annie's Review

AustinCheryl
January 03, 2009
I have been making this recipe for years. I use chicken if I don't have turkey. My family likes spicy food so I add serano chile to the sause on top. I make the enchiladas smaller so I get at least 2 dozen. Try this recipe, your family and friends will love it!