Turkey CranchiladasPosted: December 2, 2010
What a great way to use up Thanksgiving leftovers, chicken dinner leftovers, etc. I was a bit cautious of serving this to H as he isnt always keen on odd flavors put together, but we BOTH loved this. It was a great mix of strong flavors yet came together nicely! I was able to put this together even with a sore neck. I first mixed the filling and rested…LOL then made the topping and rested, then rolled them and waited for H to call and say he was on his way home. Then I baked them. So even being laid up I was finally able to put a meal together that didnt use our crockpot!!!
nonstick cooking spray
2-2 1/2 cups shredded turkey or chicken
2 cups whole-berry cranberry sauce (or 1 16-oz can)
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups salsa
1 1/2 cups shredded Pepperjack cheese
1/2 cup sour cream
3-4 scallions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
10-12 (6-inch) flour tortillas
1 tsp bottled hot sauce
Preheat the oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.
Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.
In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foil, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.