Ingredients:
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) jars medium hot salsa
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.