Cranberry Turkey Enchiladas
Calories
Ingredients
- 2 - 2 ½ cups shredded cooked turkey
- 1 16 oz can whole cranberry sauce, divided
- 1 15 oz can black beans, rinsed and drained
- 1 ½ cups bottled salsa divided
- 1 cup 4 oz. colby and Monterey Jack cheese, divided
- ½ cup light sour cream
- 3 green onions sliced
- ¼ cup chopped fresh cilantro
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp ground black pepper
- 8 7 - 8 inch flour tortillas
- additional cilantro green onion, and sour cream for garnish, if desired
Instructions
- 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.
Notes
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.