Today’s Cranberry Turkey Enchiladas is my last post for your Thanksgiving leftovers. I will be taking tomorrow off. So I hope you all have a safe and fabulous Thanksgiving. Be sure to stop back here on Friday and Saturday though. I’ll have some quick and easy main dish recipes for those busy nights you may have during the holiday season.
This recipe is really quite simple. You fill the enchiladas with a simple filling that includes turkey, cranberry sauce, beans, salsa, cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Then you top them with a sauce made from salsa and cranberry sauce! I know, it’s genius!
The fun thing is my family doesn’t eat cranberries, but they all ate this. My hubby did figure out that there were cranberries in these cranberry turkey enchiladas, but said he didn’t care because it was yummy.
Plus, here are a few more ideas for those Thanksgiving leftovers! If the recipe calls for chicken, just substitute turkey. And don’t forget the recipe that I posted yesterday too.
- Turkey Cranberry Quesadillas
- Chicken a la King
- Turkey Cranberry Wreath
- Thanksgiving Bundles
- Hawaiian Haystacks
- Honey Lime Chicken Enchiladas
- 2 – 2 1/2 cups shredded cooked turkey
- 1 (16 oz) can whole cranberry sauce, divided
- 1 (15 oz) can black beans, rinsed and drained
- 1 1/2 cups bottled salsa, divided
- 1 cup (4 oz.) colby and Monterey Jack cheese, divided
- 1/2 cup light sour cream
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 (7 – 8 inch) flour tortillas
- additional cilantro, green onion, and sour cream for garnish, if desired
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray; set aside.
- In a large bowl, combine turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper.
- Spoon about 2/3 cup of the mixture onto each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
- In bowl another bowl, combine the remaining cranberry sauce with the remaining salsa and spoon over the filled tortillas.
- Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese.
- Bake 5 to 10 minutes more or until heated through and cheese is melted. Top with additional cilantro, green onions, and sour cream if desired. Makes 8 servings.
This can be made gluten free if you make sure to use corn tortillas that are gluten free along with gluten free turkey, cranberry sauce, black beans, and salsa.
Recipe adapted from Better Homes and Gardens.