Turkey Cranberry Enchiladas

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Published on Midwest Living (http://www.midwestliving.com)

Turkey Cranberry Enchiladas

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Makes: 8 servings
Prep 30 mins
Bake 50 mins

Ingredients

Nonstick cooking spray
2 -2 1/2 cups shredded cooked turkey
1 16 - ounce can whole cranberry sauce
1 15 - ounce can black beans, rinsed and drained
1 1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese (4 oz.)
1/2 cup dairy sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 7 - 8 - inches whole wheat or regular flour tortillas
1 teaspoon bottled hot pepper sauce

Directions

Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together 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 filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
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 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings.

Nutrition Facts

(Turkey Cranberry Enchiladas)

Servings Per Recipe 8, iron (mg) 3, vit. C (mg) 2, chol. (mg) 45, Thiamin (mg) 0, sat. fat (g) 6, calcium (mg) 182, Riboflavin (mg) 0, Potassium (mg) 337, carb. (g) 57, sodium (mg) 963, Fat, total (g) 12, Niacin (mg) 2, Cobalamin (Vit. B12) (µg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 18, cal. (kcal) 406, pro. (g) 22, vit. A (IU) 486

Source URL (retrieved on May 25, 2013): http://www.midwestliving.com/recipe/turkey/turkey-cranberry-enchiladas/

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