Butter/Oil | 1 Teaspoon (For Greasing Baking Dish) | |
Soft corn tortillas | 12 (Fresh) | |
Recaito | 24 Ounce (2 Jars, 12 Ounces Each) | |
Shredded cooked turkey | 3 Cup (48 tbs) | |
Mexican blend shredded cheese | 8 Ounce (2 Cups) | |
Thinly sliced onion | 1/2 Cup (8 tbs) | |
Sour cream | 1/4 Cup (4 tbs) (For Serving) |
1. Heat oven to 350°F. Grease a 13 x 9-inch baking dish. Make 2 stacks of 6 tortillas and wrap each stack in foil. Place both packages in oven. Bake until tortillas are soft, about 5 minutes.
2. Reserve 1 cup recaito. In a medium bowl, combine turkey and remaining recaito.
3. Remove one package of tortillas from oven. Spoon 1/4 cup turkey mixture on a tortilla, roll up, and place in prepared dish. Repeat with remaining turkey and tortillas. Spread reserved recaito over enchiladas and sprinkle with cheese and onion.
4. Increase oven temperature to 400°F. Bake enchiladas until cheese is melted and filling is heated through, about 30 minutes. Serve with sour cream on the side.