Turkey and Sour Cream Enchiladas


Cooked chopped turkey combines with cheese and sour cream to make some turkey enchiladas so good and easy you'll be glad you had some leftover turkey meat. They are smothered in salsa, baked, then topped with fresh lettuce and tomato.

Prep Time:
15 mins
Additional Time:
35 mins
Total Time:
50 mins
1 13x9-inch dish


  • 2 cups chopped cooked turkey

  • 1 ½ cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided

  • 1 ¼ cups KNUDSEN Sour Cream, divided

  • 1 cup salsa, divided

  • 2 tablespoons chopped fresh cilantro

  • 1 teaspoon ground cumin

  • 10 (6 inch) flour tortillas

  • 1 cup shredded lettuce

  • 1 tomato, chopped


  1. Heat oven to 350 degrees F.

  2. Combine turkey, 1 cup each cheese and sour cream, 1/4 cup salsa, cilantro and cumin.

  3. Spoon about 1/4 cup turkey mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.

  4. Bake 30 minutes. Sprinkle with remaining cheese; bake, uncovered, 5 minutes or until melted. Top with lettuce, tomatoes and remaining sour cream.

Nutrition Facts (per serving)

522 Calories
28g Fat
35g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 522
% Daily Value *
Total Fat 28g 36%
Saturated Fat 14g 72%
Cholesterol 105mg 35%
Sodium 1088mg 47%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 35g
Vitamin C 5mg 24%
Calcium 104mg 8%
Iron 3mg 19%
Potassium 488mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.