Cran-Turkey Enchiladas Recipe

Name: Cran-Turkey Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 2 - 2 1/2 cups shredded cooked turkey; 1 (16 ounce) can whole berry cranberry sauce; 1 (15 ounce) can black beans, rinsed and drained; 1 1/2 cups bottled salsa; 1 cup shredded colby-monterey jack cheese (4 oz.); 1/2 cup sour cream; 3 green onions, sliced; 1/4 cup snipped fresh cilantro; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 8 whole wheat flour tortillas or 8 whole flour tortillas; 1 teaspoon bottled hot pepper sauce

Servings: persons

nonstick cooking spray
2 - 2 1/2 cups shredded cooked turkey
1 (16 ounce) can whole berry cranberry sauce
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups bottled salsa
1 cup shredded colby-monterey jack cheese (4 oz.)
1/2 cup sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 whole wheat flour tortillas or 8 whole flour tortillas
1 teaspoon bottled hot pepper sauce

1
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
2
For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper.
3
Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
4
For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.

1066

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: nonstick cooking spray, 2 - 2 1/2 cups shredded cooked turkey, 1 (16 ounce) can whole berry cranberry sauce, 1 (15 ounce) can black beans, rinsed and drained, and more.

Yes, Cran-Turkey Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cran-Turkey Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions