Turkey Enchiladas
Thanksgiving is next week, you guys! Next week. We do not feel ready at all…do you? Well, we have something to help you plan for your after-Thanksgiving meal. These turkey enchiladas are just the thing for your turkey leftovers.
You can use light meat, dark meat or a combination of both (see our turkey recipe here). If you like salsa verde, use that. Or if you prefer a medium or hot salsa, you can use that. We prefer a mild tomato salsa. If you don’t have any leftover turkey, you can use rotisserie chicken.
We love easy, customizable recipes that use leftovers…especially when we spend so much time cooking for Thanksgiving. Give these turkey enchiladas a try and let us know what you think.
We hope your Thanksgiving planning is going well and you are feeling prepared!
Three simple ingredients for the filling.
Roll filling into fried tortillas.
Top with salsa and cheese.
Bake and enjoy!
Turkey and Sour Cream Enchiladas
- 4 cups shredded turkey
- 2 cups sour cream
- 2 ½ cups grated cheese (we use a blend of cheddar and Monterey jack)
- 12 8-inch corn tortillas
- 2 16-oz tubs ready made salsa (from refrigerator section of the store)
- Canola Oil
Preheat the oven to 350˚ F.
In a large bowl, mix together turkey, sour cream and 2 cups of the cheese.
Add the oil to small frying pan (about ½ inch) and heat over medium-high heat. Fry tortillas in oil just until soft, one at a time and flipping once. Fill each tortilla with a heaping 1/2 cup of the turkey mixture, roll and place in a lightly oiled 9 x 13 inch pan, seam side down.
Cover with the salsa and sprinkle with the remaining ½ cup of cheese.
Bake uncovered for 40-45 minutes.
Serve with your choice of toppings (we like avocado or guacamole).
Serves six.