Cheesy Turkey Enchiladas

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

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Poll