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Cran-Turkey Enchiladas Recipe

Name: Cran-Turkey Enchiladas
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Ingredients: nonstick cooking spray; 2 -2 1/2 cups shredded cooked turkey; 1 (16 ounce) can whole berry cranberry sauce; 1 (15 ounce) can black beans, rinsed and drained; 1 1/2 cups bottled salsa; 1 cup shredded colby-monterey jack cheese (4 oz.); 1/2 cup 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 whole wheat flour tortillas or 8 whole flour tortillas; 1 teaspoon bottled hot pepper sauce

Food.com

Left over turkey? This is the $400 winner from the BH&G magazine November 2006. Prep time is an estimate.

Ingredients

nonstick cooking spray

2 -2 1/2 cups shredded cooked turkey

1 (16 ounce) can whole berry cranberry sauce

1 (15 ounce) can black beans, rinsed and drained

1 1/2 cups bottled salsa

1 cup shredded colby-monterey jack cheese (4 oz.)

1/2 cup 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 whole wheat flour tortillas or 8 whole flour tortillas

1 teaspoon bottled hot pepper sauce

Method

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.

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