Instructions

1. Preheat oven to 350 degrees.
2. In a small saucepan, combine the Solecito salsa and broth. Place on the stove at medium-low heat. Let simmer.
3. In a large pan, pour the canola oil to about 1/2 cm in height. Heat the pan on the stove at medium heat. Once the oil is hot, cook each tortilla individually (just enough to soften the tortilla - about 3-5 seconds).
4. Divide the shredded turkey evenly among the tortillas. Roll each one up into a taquito and arrange them snugly in one layer in a large baking dish, seam side down.
5. Drizzle the warm salsa mixture on top of the enchiladas. Spread the cream evenly on top and finish with a layer of shredded cheese.
6. Cover with lid or foil and bake for approx. 20 minutes or until the cheese starts to melt. Uncover and broil for 2 - 3 minutes, until the cheese is golden brown. Serve with sliced onions and radishes, if desired.

• Servings : 2
• Recipe Type : BrunchDinnerLunch
• Ingredient : Salsa Roja