Leigh Beisch
Makes 6 servings

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.

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.

Ratings & Reviews

Midgie's Review

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

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

December 01, 2012

chughestx's Review

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

November 23, 2012

AustinCheryl's Review

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

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

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

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!