Cranberry-Turkey Enchiladas

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These Cranberry-Turkey Enchiladas are the absolute best use of Thanksgiving leftovers with a crazy delicious Mexican twist!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: enchiladas, enchiladas recipe, thanksgiving leftovers

Servings: enchiladas

1 & 1/2 cups homemade cranberry sauce (or 14 ounce can whole-berry cranberry sauce)
1 & 1/4 cups enchilada sauce (or 10 ounce can)
2 & 1/2 cups shredded or chopped roasted turkey
1/2 cup canned black beans , rinsed and drained
3 scallions , diced
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Pepper Jack Cheese , divided
8 (8-inch) good quality flour 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.
Spoon some of the filling onto 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, then remove foil and bake 10 minutes longer until the cheese is golden, melted and bubbly.
Serve with a sprinkle more of scallions and/or chopped cilantro and a dollop of sour cream.