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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 cup(s) shredded cooked turkey |
2 cup(s) sour cream |
about 2 cup(s) shredded (1/2 pound) sharp cheddar cheese |
1 teaspoon(s) salt |
1/3 cup(s) vegetable oil |
12 corn tortillas (8 inches in diameter) |
1 16-ounce jar(s) medium-hot salsa |
Directions:
1. Preheat oven to 350 degrees. In a large bowl, mix turkey, sour cream, 2 cups cheddar cheese and the salt.
2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip 1 tortilla at a time in hot oil just until limp, about 5 seconds each.
3. Fill tortillas with turkey mixture, roll up and arrange side-by-side, seam side down in a 9-by-13-inch baking dish. Pour salsa over the top. Bake until heated through, about 20 minutes.
4. Sprinkle more shredded cheese over hot enchiladas.
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