Turkey Enchiladas With Sour Cream
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Turkey Enchiladas With Sour Cream Recipe
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- 3 cups shredded skinned cooked turkey (see notes)
- 2 cups sour cream
- About 2 cups shredded sharp cheddar cheese (8 oz.)
- 1 teaspoon salt
- ⅓ cup vegetable oil
- 12 corn tortillas
- 1 jar (16 oz.) medium-hot salsa (see notes)
- In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.
- 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,
Prep and cook time: About 40 minutes, Makes: 6 servings.
Use any favorite, good-quality salsa, red or green, for these enchiladas. The recipe is a greay way to use up leftover holiday 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.