Turkey Cranchiladas

By Scout0421

Ingredients

• nonstick cooking spray
• 2-2 1/2 cups shredded turkey or chicken
• 2 cups whole-berry cranberry sauce (or 1 16-oz can)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups salsa
• 1 1/2 cups shredded Pepperjack cheese
• 1/2 cup sour cream
• 3-4 scallions, chopped
• 1/4 cup lightly-packed chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 10-12 (6-inch) flour tortillas
• 1 tsp bottled hot sauce

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.

In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.