Recipe finder
Turkey Cranberry Enchiladas
- 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