Leftover Turkey or Chicken Enchiladas

3 cups shredded chicken or turkey (no skin)
2 cups sour cream
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/3 cup canola oil
12 corn tortillas
1 (16 ounce) jar medium hot salsa

In a bowl, mix chicken or turkey, sour cream, 2 cups shredded
cheese, and salt. Heat oil in an 8-to 10inch frying pan over low
heat. Dip the tortillas, one at a time, in the hot oil just until
limp, about 5 seconds. Fill tortillas equally with chicken mixture,
roll up, and arrange side by side, slit side down, in a 9-x13 inch
baking dish. Pour salsa evenly over top. Bake in a 350 degree
oven until heated through, about 20 minutes. If desired sprinkle
with more shredded cheese over hot enchiladas before serving.