Cranberry-Turkey Enchiladas
These Cranberry-Turkey Enchiladas are the absolute best use of Thanksgiving leftovers with a crazy delicious Mexican twist!
Servings: 8 enchiladas
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1enchilada · Calories: 357kcal · Carbohydrates: 42g · Protein: 21g · Fat: 12g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.003g · Cholesterol: 54mg · Sodium: 812mg · Potassium: 230mg · Fiber: 3g · Sugar: 21g · Vitamin A: 584IU · Vitamin C: 3mg · Calcium: 270mg · Iron: 2mg