It's turkey time again and I couldn't be happier. This enchilada recipe from Midwest Living is an easy and unusual way to use up some of your Thanksgiving leftovers. In my 12 inch dutch oven the enchiladas baked for a total of 50 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid. They can also be made with chicken, the tangy, sweet and spicy flavors in these creamy enchiladas are uniquely delicious.
Turkey Cranberry Enchiladas
2 1/2 cups shredded cooked turkey
1 16 oz can whole cranberry sauce, divided
1 15 oz can black beans, rinsed and drained
1 1/2 cups bottled salsa, divided
1 1/2 cups shredded Cheddar and Monteray Jack cheese blend, divided
1/2 cup dairy sour cream
3 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
8 7-8 inch flour tortillas
1 tsp bottled hot pepper sauce
Lightly oil or spray 12 inch or larger dutch oven.
For filling: In a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup salsa, 3/4 cup of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper.
Spoon about 2/3 cup filling on each tortilla.
Roll up tortillas around filling.
Place tortillas, seam side down, side by side in prepared oven.
For sauce: In medium bowl stir together remaining cranberry sauce, salsa and hot pepper sauce.
Spoon sauce over filled tortillas.
Bake at 350 degrees for 45 minutes.
Top with remaining cheese, continue cooking for 5 minutes or until cheese has melted.
Sprinkle with additional cilantro and scallions.
Makes 4-6 servings.
|Place filled tortillas seam side down in prepared dutch|
oven then cover with sauce
5 minutes or until cheese has melted