Thanksgiving Enchiladas
Thanksgiving leftovers never tasted so GOOD!
Servings: 8
Ingredients
- 1 (14 oz.) can whole cranberry sauce or 1 3/4 c. homemade cranberry sauce
- 1 1/4 c. enchilada sauce
- 2 1/2 c. cooked shredded turkey or chicken
- 1/2 c. canned black beans rinsed and drained
- 3 scallions thinly sliced
- 1/4 c. chopped fresh cilantro plus more for garnish
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 c. shredded Pepper Jack cheese or Monterey Jack cheese
- 16 (5-inch) good quality corn tortillas
- Sour cream for serving
Instructions
- Preheat oven to 375 degrees. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
- In a medium bowl, combine the cranberry sauce and enchilada sauce. Pour a 1/2 cup of the sauce mixture in the bottom of the casserole dish.
- In a large bowl, combine turkey, beans, scallions, cilantro, cumin, garlic powder, salt, pepper, 1 cup of the cheese and 1/2 cup of the cranberry mixture.
- Wrap tortillas in a clean dish towel and warm in the microwave to make them pliable.
- Place 1/4 cup of the filling on each tortilla, roll up and place seam-side down in the casserole dish. Cover with the remaining cranberry sauce mixture and the remaining 1 cup of cheese.
- Cover with foil and bake for 25-30 minutes until the cheese is melted and bubbly.
- Serve garnished with fresh cilantro and a dollop of sour cream if desired.
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