Rating: 5 stars
9 Ratings
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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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary test

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

677 calories; calories from fat 60%; protein 35g; fat 45g; saturated fat 21g; carbohydrates 32g; fiber 2.6g; sodium 1308mg; cholesterol 128mg.
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