Before you do anything else...look at this picture:
Why, yes! They DO taste as good as they look! You can learn to make them RIGHT NOW! I call them: Turkey Cranchiladas
Turkey Cranchiladas
adapted from Better Homes and Gardens
Ingredients
Why, yes! They DO taste as good as they look! You can learn to make them RIGHT NOW! I call them: Turkey Cranchiladas
Turkey Cranchiladas
adapted from Better Homes and Gardens
Ingredients
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 1/2 cups salsa
1 1/2 cups shredded Pepperjack cheese (I used mexican mix cheese)
1/2 cup sour cream
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) flour tortillas
1 tsp bottled hot sauce
Method
Preheat the oven to 350 degrees 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, cilantro, 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 the hot sauce. 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 cilantro and scallions, and serve.
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, cilantro, 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 the hot sauce. 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 cilantro and scallions, and serve.
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| Stuff it real good! |
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| Cheesey deliousness! |
This has made the top meals of the second year of marriage for us. So you should pretty much make this and put it in your body. This Thanksgiving, after you have made all the Turkey Broth, salvage enough Turkey for this and buy and extra can of whole cranberry sauce. A perfect way to use up the "surplus" turkey from the month's festivities.
Let me just say "You're welcome" now to your taste buds!
Until the actual Thanksgiving leftovers appear...
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