Light Sour Cream Enchiladas Easy Weeknight Recipe Run Eat Repeat
Turkey Enchiladas Sour Cream. 5 cups leftover turkey, shredded. Pour enchilada sauce into a bowl.
Light Sour Cream Enchiladas Easy Weeknight Recipe Run Eat Repeat
Preheat the oven to 350 degrees f (175 degrees c). 2 28 oz cans green enchilada sauce. 2 cups cubed cooked turkey. 1 2.25 oz can can sliced black. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Place 1/2 cup turkey mixture down the center of each tortilla; Web 1 in a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt. Simmer, uncovered, for 20 minutes. Top each with 1 teaspoon enchilada sauce and 1. 1 can (4 ounces) chopped.
1 can (4 ounces) chopped. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Preheat the oven to 350 degrees f (175 degrees c). Simmer, uncovered, for 20 minutes. Pour enchilada sauce into a bowl. Top each with 1 teaspoon enchilada sauce and 1. 1 3.5 oz can can sliced black olives. 5 cups leftover turkey, shredded. 1 2.25 oz can can sliced black. 2 28 oz cans green enchilada sauce. Web 1 in a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.
