Wednesday, December 12, 2012

Cranberry-Turkey Enchiladas

I've probably said it before, but I love holiday leftovers!!!  That's one good thing about making a huge meal, you can eat off it for days!! Many times we just eat them as is, but once in a while I get a hankering to make the leftovers into something else, hence this meal. 

I was so excited to come home from my parent's house at Thanksgiving with a big bag of turkey.  Even though it was just 5 adults and my 3 girls, who don't eat much, my dad insisted on getting a 20 pound turkey!  I'm glad he did.  I had been eyeing these enchiladas even before Thanksgiving, so I was glad to whip them up a few days later.

You will love this rendition of  the traditional Chicken Enchiladas.  With the orangey-tangy-ness from cranberry sauce, a little spice from the chipotle tabasco  and, of course the turkey.  Next time you cook up a turkey, save some leftovers for these!

Cranberry-Turkey Enchiladas
2-2 1/2 cups shredded turkey or chicken
2 cups Fresh OrangeCranberry 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 Monterey Jack cheese (or pepper jack for more kick)
1/2 cup sour cream
3-4 green onions, 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) fresh corn tortillas
1-2 tsp. bottled chipotle hot sauce (tabasco)

Preheat the oven to 350 degrees F and lightly spray a 9x13 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.

Wrap 6 tortillas at a time in a light kitchen towel and microwave abotu 60 seconds. Pulling one tortilla out at a time, keeping the remaining warm tortillas wrapped up, spoon about 1/4 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

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 foild, 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.
SOURCE: Pink Parsley

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