Cran-Turkey Enchiladas

Cran-Turkey Enchiladas

Ingredients

  • Nonstick cooking spray
  • 2 to 2-1/2 cups shredded cooked turkey
  • 1 16 oz. can whole cranberry sauce
  • 1 15 oz. can black beans, rinsed and drained
  • 1-1/2 cups bottled salsa
  • 1 cup shredded colby and Monterey Jack cheese (4 oz.)
  • 1/2 cup dairy sour cream
  • 3 green onions, sliced
  • 1/4 cup snipped fresh cilantro
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 8 7 to 8 inch whole wheat or regular flour tortillas
  • 1 tsp. bottled hot pepper sauce

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. 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. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
  2. 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