Cranberry Turkey Enchiladas
A nod to our neighbors south of the border for this enchilada recipe that gives our Thanksgiving leftovers some zing!
Cranberry Turkey Enchilandas
Ingredients:
2-2½ c. shredded turkey
2 c. (or 1 16 oz. can) whole berry cranberry sauce
1 can (15 oz.) black beans, drained and rinsed
1½ c. salsa
1½ c. shredded pepper jack cheese
1/2 c. sour cream
3-4 scallions, chopped
1/4 c. cilantro, chopped, lightly packed
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
10-12 (6-inch) flour tortillas
1 tsp. hot sauce
Preparation:
Preheat oven to 350°F and lightly spray a 9x13 inch baking dish with cooking spray. In a large bowl, combine turkey, 1 c. cranberry sauce, beans, sour cream, 3/4 c. cheese, 1/2 c. salsa, green onions, cilantro, cumin, salt, and pepper. Spoon about 1/3 c. of filling into each tortilla and roll tightly. Place seam-side down in the baking dish. In a medium bowl, combine remaining cranberry sauce, salsa, and hot sauce. Stir to combine and pour over enchiladas. Cover dish with foil and bake 45 minutes. Remove foil, and sprinkle with remaining cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Remove from oven, garnish with additional cilantro and scallions and serve.
