By Tracey
Turkey Cranchiladas
adapted from Pink Parsley
(Note: The original recipe also included a can of black beans, but I left them out given what happened the last time I served black beans.)
Ingredients:
- 2 1/2 cups shredded turkey
- 2 cups whole-berry cranberry sauce (canned is fine)
- 1 1/2 cups salsa (I used salsa verde)
- 1 1/2 cups shredded Pepperjack cheese
- 1/2 cup sour cream
- 2 scallions, chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 10-12 (6-inch) flour tortillas
- 1 teaspoon hot sauce
Directions:
Preheat oven to 350 F. Spray a 13×9-inch baking dish with nonstick cooking spray.
Add the turkey, 1 cup of the cranberry sauce, 1/2 cup of the salsa, 3/4 cup of the cheese, the sour cream, scallions, parsley, cumin, salt, and pepper to a large bowl. Stir to combine.
Place a scant 1/3 cup of the filling onto the lower third of one of the tortillas, and roll tightly. Place seam side-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Combine the remaining cranberry sauce, remaining salsa, and the hot sauce in a bowl. Pour this sauce over the enchiladas then cover the baking dish with aluminum foil. Bake for 45 minutes, then remove the foil and top the enchiladas with the remaining cheese. Bake for another 5-10 minutes, or until the cheese has melted. Garnish the enchiladas with additional scallions and parsley before serving.
