Turkey Enchiladas with Sour Cream
Photo by Leigh Beisch
Ingredients
- 2 cups sour cream
- 3 cups shredded skinned cooked turkey (see notes)
- 1 jar (16 oz.) medium-hot salsa (see notes)
- 12 corn tortillas
- 1/3 cup vegetable oil
- 1 teaspoon salt
- About 2 cups shredded sharp cheddar cheese (8 oz.)
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...
Rose Wines from California
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