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Turkey Enchiladas with Sour Cream

Sunset
Turkey Enchiladas with Sour Cream
Leigh Beisch
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Outstanding

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.

Yield: Makes 6 servings

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)

Preparation

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.

Nutritional Information

Calories:
677 (60% from fat)
Protein:
35g
Fat:
45g (sat 21)
Carbohydrate:
32g
Fiber:
2.6g
Sodium:
1308mg
Cholesterol:
128mg
Sunset, JANUARY 2004

Member Ratings and Reviews

5 stars
Corky
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!12/02/09

5 stars
LauraL
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.11/30/09