These Cranberry Turkey Enchiladas are THE BEST use of Thanksgiving leftovers ever!
Forget about all those awesome kitchen items I’ve given you. Forget about every time I babysat your kids. Forget about all the times I told you you’re pretty. Forget about all the times I’ve helped you move. Forget about all those times I lent you my shoulder. Forget about all the times I treated you to breakfast. Forget about all those times I made you laugh uncontrollably.
THIS recipe is better than all of that.
I’ve made these several times now (once with chicken.) Ridiculously good!
This week I am giving thanks to my family, my friends, employment, and the best use of leftover turkey and cranberry sauce. Ever.
- 1 can (14 ounce) whole-berry cranberry sauce
- 1 can (10 ounce) enchilada sauce
- 2 1/2 cups cooked , shredded turkey
- 3/4 cup canned black beans , rinsed and drained
- 3 scallions , diced
- 1/4 cup chopped fresh cilantro (or parsley)
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack Cheese , divided
- 16 (5-inch) good quality corn tortillas
- sour cream , for serving
Preheat oven to 375 degree F. Lightly coat a 9x13-inch casserole dish with nonstick cooking spray.
In a medium bowl, combine the cranberry sauce and enchilada sauce. Pour 1/2 cup of the sauce mixture in the bottom of the casserole dish.
In a large bowl, combine the turkey, beans, scallions, cilantro, cumin, garlic powder, salt, pepper, 1 cup of the cheese, and 1/2 cup of the cranberry sauce mixture.
Wrap tortillas in a dishtowel and warm in the microwave to make pliable.
Place 1/4 cup of the filling on each tortilla; roll up and place seam-side down in the casserole dish. Cover with the remaining cranberry sauce and the remaining 1 cup of cheese.
Cover with foil; bake for 30 minutes until the cheese is melted and bubbly.
Serve with a sprinkle more of chopped cilantro and a dollop of sour cream.
• If you have a favorite homemade enchilada sauce, feel free to use that instead of the canned.
• For an added kick sub in Pepperjack cheese for the Monterey Jack. So good!
• Shredded rotisserie chicken can also be used, instead of the turkey.
slightly adapted from BHG