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Rachael Ray's 30-Minute Healthy Recipes

Creamy Cheddar Turkey Enchiladas


* 3 cups leftover turkey, shredded
* 2 cups sour cream
* 2 cups shredded sharp Cheddar cheese
* 2 Tbsp chopped green onion
* 1 teaspoon salt
* 1/3 cup vegetable oil
* 12 corn tortillas
* 1 jar (16 oz) good salsa (your favorite)


1. Preheat oven to 350 degrees and lightly oil a 9x13 baking dish.
2. In a large bowl, mix together the turkey, sour cream, cheese, onion, and salt.
3. Heat oil in a large skillet over low heat. Put a tortilla in and fry until hot and browned slightly, turn and fry the other side, then put on plate, cover with foil, and fry second tortilla. Continue until all tortillas are fried, making sure to keep foil on them all to keep them warm and moist.
4. Lay a tortilla on a work surface and spoon turkey mixture in the middle, the length of the tortilla, then roll up, and lay in baking dish seam side down. Continue until all 12 tortillas are filled and rolled and in baking dish.
5. Pour salsa evenly over the top then put in oven and bake, uncovered, for 20 to 25 minutes or until hot and bubbly. Serves 6 to 8.


I like to add a bit more Cheddar cheese on top of the enchiladas just before taking out of the oven to serve. I sprinkle a little on top, then put back in the oven for just about 4 or 5 minutes until the cheese melts a little.

This enchilada dish can be made very kid-friendly simply by omitting the onions (if your kids don't like them) and using a salsa that is mild. You can even use a red sauce (marinara style) if your kids don't like salsa. The creamy texture and cheese is what sells it!

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