CRANBERRY- TURKEY ENCHILADAS
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2 to 2½ cups shredded cooked turkey
16 oz can whole berry cranberry sauce
15 oz can black beans, rinsed and drained
1½ cups bottled salsa
1 cup shredded colby and Monterey Jack cheese (4oz.) (or more, if desired)
½ cup sour cream
3 whole green onions, sliced
¼ cup snipped fresh cilantro
1 tsp ground cumin
½ tsp salt
½ tsp ground black pepper
Eight 7 to 8″ whole-wheat or regular flour tortillas
1 tsp bottle hot pepper sauce
cilantro, green onions and sour cream for garnish, optional
1. Preheat oven to 350°F. Lightly coat a 13×9-inch baking dish with cooking spray; set aside.
2. For filling, in a large bowl stir together turkey, half of the cranberry sauce, beans, ½ cup of the salsa, ¾ cup of the cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
3. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes more or until heated through and cheese is melted.
4. Sprinkle with additional cilantro and green onions.
Yield: 6 to 8 enchiladas
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“These were very tasty and different from your average Mexican fair. A great recipe for after holiday leftovers!”
-Blackwater, MO
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[...] Happy Thanksgiving! I hope you’re looking for something fun to do with your leftover turkey. Everyone makes soup (that’s a must), and I’ll show you my favorite in tomorrow’s post, but for now I’ve gotta share a recipe that is perfect for utilizing a couple of your Turkey Day leftovers. I know what you’re thinking. Cranberry and turkey go together pretty darn well, but in enchiladas?? Yes, trust me… they work in enchiladas too. Use some of your leftover turkey and canned cranberry sauce to make some of these Cranberry-Turkey Enchiladas. [...]