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Cran-Turkey 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!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Servings: 8 enchiladas
Calories: 373kcal
Author: Sandra


  • 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


  • 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: 373kcal | Carbohydrates: 52g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 1084mg | Potassium: 473mg | Fiber: 5g | Sugar: 24g | Vitamin A: 510IU | Vitamin C: 3.6mg | Calcium: 249mg | Iron: 2.9mg