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Turkey Cranberry Enchiladas
Bake: 50 mins at 350°F
Ingredients
- Nonstick cooking spray
- 2 to 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 to 8 inches whole wheat or regular flour tortillas
- 1 teaspoon bottled hot pepper sauce
Directions
1. 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.
2. 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.
