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Cranberry- Turkey Enchiladas
Nb persons: 0
Yield: 6 to 8 enchiladas
Preparation time:
Total time:
Source: http://www.recipegirl.com/2008/10/20/cranberry-turkey-enchiladas/
| 2 to 2½ cups | shredded cooked turkey |
| 16 oz | can whole berry cranberry sauce |
| 15 oz can | black beans, rinsed and drained |
| 1½ cups | bottled salsa |
| 1 cup | shredded colby and Monterey Jack cheese, (4oz.) (or more, if desired) |
| ½ cup | sour cream |
| 3 | whole green onions, sliced |
| ¼ cup | snipped fresh cilantro |
| 1 tsp | ground cumin |
| ½ tsp | salt |
| ½ tsp | ground black pepper |
| 8 | 8? whole-wheat or regular flour tortillas |
| 1 tsp bottle | hot pepper sauce |
| , cilantro, green onions and sour cream for garnish, optional |
1. Preheat oven to 350°F. Lightly coat a 13×9-inch baking dish with cooking spray; set aside.
2. For filling, in a large bowl stir together turkey, half of the cranberry sauce, beans, ½ cup of the salsa, ¾ cup of the cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
3. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes more or until heated through and cheese is melted.
4. Sprinkle with additional cilantro and green onions.
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