Use leftover turkey as a filling in enchiladas for a satisfying lunch or dinner entree.
1 cup light sour cream
1 cup light ranch dressing
3 cups cubed roasted turkey
10 8-inch flour tortillas
8 ounces Monterey Jack cheese, shredded
1 pint refrigerated salsa
2 ripe tomatoes, seeded and diced
1 small bunch red leaf lettuce, thinly sliced
Preheat oven to 375 degrees. In small bowl, mix sour cream and ranch dressing. Into medium bowl, stir half of mixture with turkey.
Spread 1 tablespoon sour cream mixture on each tortilla. Top with 1/3 cup turkey mixture, 2 tablespoons cheese, and 2 tablespoons salsa. Roll up and place seam side down on greased 13-by-9-inch baking pan.
Bake, covered, for 25 to 30 minutes. To serve, top with diced tomato, shredded lettuce, and any remaining salsa and sour cream mixture.
Yield: 5-6 servings
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