Thanksgiving dinner leftovers take on a Mexican spin when shredded turkey and cranberry sauce is tucked into whole wheat tortillas.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

406 calories; 12 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 45 mg cholesterol; 963 mg sodium. 337 mg potassium; 57 g carbohydrates; 6 g fiber; 18 g sugar; 22 g protein; 486 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 182 mg calcium; 3 mg iron;

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