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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Recipe Summary

prep:
30 mins
bake:
50 mins at 350°
Servings:
8
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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; total fat 12g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 45mg; sodium 963mg; potassium 337mg; carbohydrates 57g; fiber 6g; sugar 18g; protein 22g; vitamin a 486IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 182mg; iron 3mg.

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