Cran-Turkey Enchiladas

By angielaine

This is a leftover turkey idea recipe and it is delicious. The only down-side is that there are a lot of steps and a lot of ingredients, but hey…your turkey is already cooked, right?

Ingredients

• Nonstick cooking spray
• 2 to 2 1/2 cups shredded cooked turkey
• 1 (16-ounce) can whole cranberry sauce
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups bottled salsa
• 1 cup shredded Colby and Monterey Jack cheese
• 1/2 cup sour cream
• 3 green onions, sliced
• 1/4 cup snipped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 (8-inch) flour tortillas
• 1 tsp bottled hot pepper sauce

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, ½ cup salsa, ¾ cup cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling in each tortilla. Roll up tortillas around filling. Place, seam side down, in prepared dish; set aside. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon sauce over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.