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 Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8enchiladas
Calories 373kcal
Author Sandra
Ingredients
2-1/2cupscooked turkeyshredded
16ouncecan whole cranberry sauce
15ouncecan black beansrinsed and drained
1 1/2cupssalsacanned or my Best Ever 5-Minute Salsa (recipe below)
1 1/2cupshredded Monterey Jack cheese
1/2cupfat-free sour cream
1/4cupsnipped fresh cilantro
1teaspoonground cumin
1/2teaspoonsalt
1/2teaspoonground black pepper
8whole wheat or regular flour tortillastaco 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.