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Chicken Or Turkey Enchiladas With

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Ingredients

Adjust Servings:
3 cups shredded chicken or 3 cups turkey no skin
2 cups sour cream
8 ounces sharp cheddar cheese, shredded 2 cups
1 teaspoon salt
1/3 cup canola oil
12 corn tortillas
1 16 ounce jar medium hot salsa

Nutritional information

528
Calories
378 g
Calories From Fat
42.1 g
Total Fat
19.1 g
Saturated Fat
73.4 mg
Cholesterol
684.5 mg
Sodium
25.2 g
Carbs
3 g
Dietary Fiber
0.7 g
Sugars
14.6 g
Protein
175 g
Serving Size

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Chicken Or Turkey Enchiladas With

Features:
    Cuisine:

    We used homemade guacamole on these as a sauce instead of enchilada sauce. The enchiladas were easy and wonderful! We just prefer the guac. Thanks for sharing.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken or Turkey Enchiladas with Sour Cream, These rich and easy enchiladas come from Sunset’s 1969 cookbook favorite recipes 1. To save more time on this time saving recipe you can buy the already grated cheese. Use your favorite red or green salsa., We used homemade guacamole on these as a sauce instead of enchilada sauce. The enchiladas were easy and wonderful! We just prefer the guac. Thanks for sharing., Fantastic! This recipe has a funny story for me. I had copied this EXACT recipe out of a Sunset magazine at the chiropractor’s office, but had never made it. When I saw it here, I thought…now is the time. I was really tired of just plain left-over holiday turkey and made these little gems. They were absolutely wonderful! Next time I might add some olives and red onion just because I like them. Barb, thanks for an easy and wonderful recipe!


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    Steps

    1
    Done

    In a Bowl, Mix Chicken or Turkey, Sour Cream, 2 Cups Shredded Cheese, and Salt.

    2
    Done

    Heat Oil in an 8-to 10inch Frying Pan Over Low Heat.

    3
    Done

    Dip the Tortillas, One at a Time, in the Hot Oil Just Until Limp, About 5 Seconds.

    4
    Done

    Fill Tortillas Equally With Chicken Mixture, Roll Up, and Arrange Side by Side, Slit Side Down, in a 9-X13 Inch Baking Dish.

    5
    Done

    Pour Salsa Evenly Over Top.

    6
    Done

    Bake in a 350 Degree Oven Until Heated Through, About 20 Minutes.

    7
    Done

    If Desired Sprinkle With More Shredded Cheese Over Hot Enchiladas Before Serving.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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