- 3 cups shredded skinned cooked turkey (I use chicken)
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese (I used pre-packaged shredded Mexican blend cheese)
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 12 corn tortillas
- 1 jar salsa or enchilada sauce
1. In a bowl, mix chicken, 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. (I use tongs to dip the tortillas and then place them on a plate full of paper towels to soak up the extra oil!)
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 or enchilada sauce evenly over the top.
4. Bake in a 350 degree oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.
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 your favorite Mexican side dishes!
Recipe taken from Sunset Magazine, January 2004