Cranberry Turkey Enchiladas with Colleen Hatton

Not sure what to do with all your Thanksgiving Day leftovers?

Champaign, Ill (WCIA) - Guest chef, Colleen Hatton, is back with a recipe perfect for your holiday leftovers!

Cranberry Turkey Enchiladas

2-1/2 cups shredded cooked turkey
16-oz. cranberry sauce
1 - 15-oz. can black beans, rinsed and drained
2 cups salsa
1 ½ cup shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
8- 8-inch flour tortillas


Directions
Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray or 9x13 pan; set aside.
Prepare filling. In a large bowl mixing bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up the tortilla and place in the pan seam sides down. Once all of the filling and tortillas are used, set the pan aside.
Make the sauce to pour over the enchiladas. Stir together remaining cranberry sauce and salsa. Spoon the filling over filled tortillas. Cover the enchiladas with foil. Bake for 35 minutes. Remove foil and top the enchiladas with cheese and place back in the oven for 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with cilantro and sour cream.


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