Turkey-Cran Enchiladas
2 1/2 cups cooked turkey, shredded
1 (16 ounce) can whole or jellied cranberry sauce
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese
1/2 cup sour cream
3 green onions, sliced
1/4 cup fresh cilantro
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 (8-inch) whole wheat or regular flour tortillas
1 teaspoon hot pepper sauce
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray and set aside.
For filling
In a large bowl stir together turkey, half the cranberry sauce, black beans, 1/2 cup of salsa, 3/4 cup of cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon approximately 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish and set aside.
For sauce
In a medium bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil and bake for 45 minutes. Uncover, top with remaining cheese, and bake an additional 5 to 10 minutes until heated through and cheese is melted. Sprinkle with additional cilantro and green onions, and serve.
Makes 8 servings.
Adapted from Better Homes & Gardens.
1 (16 ounce) can whole or jellied cranberry sauce
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese
1/2 cup sour cream
3 green onions, sliced
1/4 cup fresh cilantro
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 (8-inch) whole wheat or regular flour tortillas
1 teaspoon hot pepper sauce
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray and set aside.
For filling
In a large bowl stir together turkey, half the cranberry sauce, black beans, 1/2 cup of salsa, 3/4 cup of cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon approximately 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish and set aside.
For sauce
In a medium bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil and bake for 45 minutes. Uncover, top with remaining cheese, and bake an additional 5 to 10 minutes until heated through and cheese is melted. Sprinkle with additional cilantro and green onions, and serve.
Makes 8 servings.
Adapted from Better Homes & Gardens.
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