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.

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)

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 677Calories from Fat 60

% Daily Value *
Total Fat 45g70%

Saturated Fat 21g105%
Cholesterol 128mg43%
Sodium 1308mg55%
Total Carbohydrate 32g11%

Dietary Fiber 2.6g11%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Turkey Enchiladas with Sour Cream