Cranberry and Turkey Enchiladas

Here's a twist on a typical Mexican dish where you can use some leftover turkey and cranberry sauce.

Servings: 6

Ingredients:

1 (16-ounce) can whole-berry style cranberry sauce
1 (10-ounce) can prepared red enchilada sauce
1 (6-ounce) can refried beans
2 cups fresh shredded turkey meat
1 cup mild or hot salsa
2 cups shredded Monterey Jack cheese
6 (8-inch) flour tortillas
1 green onion, sliced for garnish

Method:

Preheat the oven to 350 degrees.

In a medium saucepan, non-stick, simmer the cranberries and the enchilada sauce to combine, for about 5 minutes.

Meanwhile, combine the beans, turkey, and salsa in a large bowl.

Place 3 tablespoons of the shredded cheese in the middle of each tortilla. Top with about 1/2 cup of the bean-turkey mixture. Roll up. Repeat with remaining tortillas. Place in a 13x9-inch baking dish coated with non-stick spray. Pour the heated sauce over the enchiladas.

Sprinkle the top with remaining cheese. Bake at 350 degrees for 25 or 30 minutes or until heated through. Let stand for 5 minutes before serving. Garnish with sliced green onions.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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