Turkey Enchiladas with Sour Cream

Notes: Use any favorite, good-quality salsa, red or green, for these enchiladas. 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 a simple Mexican coleslaw of shredded cabbage dressed with lime juice and cumin.

3 cups shredded skinned cooked turkey (see notes)
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) medium-hot salsa (see notes)

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, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.

4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.


Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 677(60% from fat); FAT 45g (sat 21g); PROTEIN 35g; CHOLESTEROL 128mg; SODIUM 1308mg; FIBER 2.6g; CARBOHYDRATE 32g