Forget about all those awesome kitchen items I’ve given you. Forget about every time I babysat your kids. Forget about all the times I told you you’re pretty. Forget about all the times I’ve helped you move. Forget about all those times I lent you my shoulder. Forget about all the times I treated you to breakfast. Forget about all those times I made you laugh uncontrollably.
THIS recipe is better than all of that.
I tested it out a few weeks ago…we all loved it so much, I have made it two more times (once with chicken.)
This week I am giving thanks to my family, my friends, employment, and the best use of left-over turkey. Ever.
Cran-Turkey Enchiladas (a.k.a. Turkey Cranchiladas)
Makes 12 enchiladas
Prep time: 20 minutes
Cook time: 1 hour
• nonstick cooking spray
• 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
• 1/2 cup sour cream
• 1 1/2 cups shredded Pepperjack cheese
• 1 1/2 cups salsa
• 3-4 scallions, chopped
• 1/4 cup lightly-packed chopped cilantro (I used parsley)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 12 (6-inch) flour tortillas
• a couple dahses of hot sauce (optional)
Preheat the oven to 350 degrees. Lightly coat 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, scallions, parsley, 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 hot sauce (if using.) 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 parsley and scallions, and serve.