Made with a tangy-sweet sauce these Cran-Turkey Enchiladas are the best twist on enchiladas that I have ever had. Don’t wait for the holidays to make these!

Cran-Turkey Enchiladas

I love creamy enchiladas and these Cran-Turkey Enchiladas fit the bill. If you’re worried about dry turkey, don’t fret. With the sour cream, cheese, salsa, and cranberries, your turkey won’t taste one bit dry.

Made with a tangy-sweet sauce these Cran-Turkey Enchiladas are the best twist on enchiladas that I have ever had. Don't wait for the holidays to make these!

After making these enchiladas for the last several years, I started making them for family and friends. And every.single.time. they are a hit! My mom who is the pickiest eater, loves these and even makes them on her own. It has also become her to go to meal to take to family or friends in need. I just love it.

Made with a tangy-sweet sauce these Cran-Turkey Enchiladas are the best twist on enchiladas that I have ever had. Don't wait for the holidays to make these!

The combination of cilantro and cranberries is just perfect. The tanginess of the cranberries are balanced by the kick from the cilantro, and mellowed out by the Monterrey Jack cheese. This meal makes the best dinner with your Thanksgiving leftovers, but don’t just have them in the fall. You can make them all year long. Need a quick way to get some turkey meat?  Check your local grocery store for roasted turkey meat, I was thrilled when I found out mine carried it. Or in a pinch use chicken, for Cran-Chicken Enchiladas.

Made with a tangy-sweet sauce these Cran-Turkey Enchiladas are the best twist on enchiladas that I have ever had. Don't wait for the holidays to make these!

So cheers to family dinners, stuffing yourself full to the brim and fabulous food.
Enjoy! XOXO San

How do you make Cran-Turkey Enchiladas?

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray or 9×13 pan; set aside.

Prepare filling. In a large bowl mixing bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, cilantro, cumin, salt, and pepper.

Spoon about 2/3 cup filling on each tortilla. Roll up the tortilla and place in the pan seam sides down. Once all of the filling and tortillas are used, set the pan aside.

Make the sauce to pour over the enchiladas. Stir together remaining cranberry sauce and salsa. Spoon the filling over filled tortillas. Cover the enchiladas with foil. Bake for 35 minutes.

Remove foil and top the enchiladas with cheese and place back in the oven for 5 to 10 minutes more or until heated through and cheese is melted.

Sprinkle with cilantro and sour cream. Serve, and enjoy!

My favorite kitchen tools used to make this Cran-Turkey Enchiladas

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love

metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.

9×13 GLASS COOKING PAN: I use glass for this recipe, but you could use metal as well.

Make this Cran-Turkey Chili as another way to use Thanksgiving leftovers.

Take these Cran-Turkey Enchiladas to another level by making with my Best Ever 5-Minute Salsa and Best Ever Flour Tortillas or Whole-Wheat Tortillas

Don’t forget to pin this to your favorite Pinterest board to save for later!

Cranberry-Turkey Enchiladas pinterest image

Cran-Turkey Enchiladas

Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 8 enchiladas
Calories: 373 kcal
Made with a tangy-sweet sauce these Cran-Turkey Enchiladas are the best twist on enchiladas that I have ever had. Don't wait for the holidays to make these!

Ingredients
 

  • 2-1/2 cups cooked turkey shredded
  • 16 ounce can whole cranberry sauce
  • 15 ounce can black beans rinsed and drained
  • 1 1/2 cups salsa canned or my Best Ever 5-Minute Salsa (recipe below)
  • 1 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup fat-free sour cream
  • 1/4 cup snipped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 whole wheat or regular flour tortillas taco size

Instructions
 

  • Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray or 9x13 pan; set aside.
  • Prepare filling. In a large bowl mixing bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, cilantro, cumin, salt, and pepper.
  • Spoon about 2/3 cup filling on each tortilla. Roll up the tortilla and place in the pan seam sides down. Once all of the filling and tortillas are used, set the pan aside.
  • Make the sauce to pour over the enchiladas. Stir together remaining cranberry sauce and salsa. Spoon the filling over filled tortillas. Cover the enchiladas with foil. Bake for 35 minutes. 
  • Remove foil and top the enchiladas with cheese and place back in the oven for 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with cilantro and sour cream.
Calories: 373kcalCarbohydrates: 52gProtein: 18gFat: 10gSaturated Fat: 5gCholesterol: 42mgSodium: 1084mgPotassium: 473mgFiber: 5gSugar: 24gVitamin A: 510IUVitamin C: 3.6mgCalcium: 249mgIron: 2.9mg
Tried this recipe?Let us know what you think!

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