Cranberry Turkey Enchiladas
Don't let the title scare you away, these enchiladas are wonderful with leftover turkey and cranberry sauce from Thanksgiving.
Foto: RecipeGirlBahan-bahan
- 2½ cups shredded cooked turkey
- One 16-ounce can whole berry cranberry sauce
- One 15-ounce can black beans, (rinsed and drained)
- 1½ cups salsa
- 1 cup (4 ounces) shredded Colby and Monterey Jack cheese, (or more, if desired)
- ½ cup sour cream
- 3 whole green onions, (sliced)
- ¼ cup chopped fresh cilantro
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Eight 7 or 8 inch whole-wheat or regular flour tortillas
- 1 teaspoon hot sauce
- cilantro, green onions and sour cream, (for garnish (optional))
Langkah-langkah
Preheat the oven to 350°F. Lightly coat a 13x9-inch baking dish with cooking spray; set aside.
For the filling, in a large bowl stir together the turkey, half of the cranberry sauce, beans, ½ cup of the salsa, ¾ cup of the cheese, sour cream, green onions, cilantro, cumin, salt and pepper.
Spoon about ⅔ cup filling on each tortilla. Roll up the tortillas around the filling. Place, seam sides down, in the prepared dish; set aside.
For the sauce, in a bowl stir together the remaining cranberry sauce, remaining salsa and hot sauce. Spoon the sauce over the filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with the remaining cheese. Bake 5 to 10 minutes more, or until heated through and the cheese is melted.
Sprinkle with additional cilantro and green onions and sour cream, if desired.
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