Prep 20 mins
Cook 20 mins
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.
- 709.77 ml shredded chicken or 709.77 ml turkey (no skin)
- 473.18 ml sour cream
- 226.79 g sharp cheddar cheese, shredded (2 cups)
- 4.92 ml salt
- 78.07 ml canola oil
- 12 corn tortillas
- 453.59 g jar medium hot salsa
- In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
- Heat oil in an 8-to 10inch frying pan over low heat.
- Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
- Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
- Pour salsa evenly over top.
- Bake in a 350 degree oven until heated through, about 20 minutes.
- If desired sprinkle with more shredded cheese over hot enchiladas before serving.
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!
Easy recipe with a nice turn out. I used turkey and flour tortillas that I heated to make soft over a burner instead of oil. I added crushed garlic and onions to the filling. Was going to use a red salsa, but decided to use a green. Made 6 nice size enchiladas. Thank you for posting Barb! I will fix these again.