Ingredients for Cran Turkey Enchiladas
- nonstick cooking spray
- 2 cups shredded cooked turkey
- 1 (14 ounce) can whole berry cranberry sauce
- 1 cup black beans
- 1 1/2 cups salsa
- 16 ounces Colby-Monterey Jack cheese, shredded
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 (6 inch) wheat flour tortillas
- 1 teaspoon bottled hot pepper sauce
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How to Make Cran Turkey Enchiladas
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray.
- In a large bowl, combine shredded turkey, 1/2 of the cranberry sauce (7 ounces), black beans, 1/2 cup of the salsa, 1 cup of the cheddar cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Mix well.
- Spoon about 2/3 cup of the turkey mixture onto each tortilla.
- Roll up the tortillas tightly and place them seam-down in the prepared baking dish.
- In a small bowl, whisk together the remaining cranberry sauce (7 ounces), remaining salsa, and hot pepper sauce.
- Pour the cranberry sauce mixture evenly over the enchiladas.
- Sprinkle the remaining 1 cup of cheddar cheese over the enchiladas.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with extra cilantro and green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
97g
Fat
27g
Carbs
16g
