Ingredients
-
3
-
2
-
8
-
1
-
1/3
-
12
-
1
-
-
-
-
-
-
-
-
Directions
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. |
