These Cranberry Turkey Enchiladas are wonderful made with leftover Thanksgiving turkey and cranberry sauce. Don’t let the title scare you. These are delicious!
If you’re visiting this recipe, you’re probably looking for something fun to do with your leftover turkey. Everyone makes turkey soup (that’s a must), but for now I have to share a recipe that is perfect for utilizing a couple of your Turkey Day leftovers. I know what you’re thinking. Cranberry and turkey go together pretty darn well, but in enchiladas?? Yes, trust me… they work in enchiladas too. Use some of your leftover turkey and canned cranberry sauce to make some of these cranberry turkey enchiladas.
Ingredients needed:
- shredded cooked turkey
- whole berry cranberry sauce
- canned black beans
- salsa
- shredded Colby and Monterey Jack cheeses
- sour cream
- green onions
- fresh cilantro
- ground cumin
- salt and freshly ground black pepper
- flour tortillas
- hot sauce
How to make Cranberry- Turkey Enchiladas:
The complete, printable recipe is at the end of this post.
This is a kid-friendly dinner! I know it seems kind of crazy to put cranberry sauce (and even turkey!) in enchiladas, but it totally works. The cranberry sauce and salsa combines to make a lovely sauce for the enchiladas. I think you’ll be mighty delighted to see how good these are.
So if you need a break from the gravy, mashed potatoes and sweet potato soufflé, try using your leftover turkey for enchiladas instead.
How to make this recipe gluten free:
If you are preparing this recipe as gluten free, there are several things to make note of. These ingredients need to be verified as gluten free >> turkey, cranberry sauce, black beans, and salsa. Also, use gluten free corn tortillas.
Recipes to make using leftover turkey:
- Turkey Cranberry Strudel
- Turkey Tetrazzini
- Leftover Turkey Pot Pie
- Asian Turkey Salad
- Turkey, Mushroom and Bacon Puff Pastry Pockets
Cranberry Turkey Enchiladas
Ingredients
- 2½ cups shredded cooked turkey
- One 16-ounce can whole berry cranberry sauce
- One 15-ounce can black beans, rinsed and drained
- 1½ cups salsa
- 1 cup (4 ounces) shredded Colby and Monterey Jack cheese, or more, if desired
- ½ cup sour cream
- 3 whole green onions, sliced
- ¼ cup chopped fresh cilantro
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Eight 7 or 8 inch whole-wheat or regular flour tortillas
- 1 teaspoon hot sauce
- cilantro, green onions and sour cream, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Lightly coat a 13x9-inch baking dish with cooking spray; set aside.
- For the filling, in a large bowl stir together the turkey, half of the cranberry sauce, beans, ½ cup of the salsa, ¾ cup of the cheese, sour cream, green onions, cilantro, cumin, salt and pepper.
- Spoon about ⅔ cup filling on each tortilla. Roll up the tortillas around the filling. Place, seam sides down, in the prepared dish; set aside.
- For the sauce, in a bowl stir together the remaining cranberry sauce, remaining salsa and hot sauce. Spoon the sauce over the filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with the remaining cheese. Bake 5 to 10 minutes more, or until heated through and the cheese is melted.
- Sprinkle with additional cilantro and green onions and sour cream, if desired.
Notes
- If you are preparing this recipe as gluten free, there are several things to make note of.
- These ingredients need to be verified as GF: turkey, cranberry sauce, black beans, and salsa.
- Use GF corn tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was scrumptious ! I loved the sweet-savory flavors of the sauces!
Damn!! I wish I would have discovered this awesome recipe in time for Thanksgiving!!! Even better than my ‘turkey pizza”!! Definitely making this, but I don’t think I can wait until next November!!
roast a turkey breast in the oven for this one!
Definitely making this!
I made similar enchiladas with Thanksgiving leftovers last fall and loved them. Used homemade cranberry sauce. Don’t remember the beans but I’ve lost the recipe and am delighted to have found yours. I had expected to have company to share them with but didn’t so had a lot left to eat by myself. OK. I froze them, then pried them apart (would have been better to divide into two batches, but..) and reheated them. They looked awful (they turn a pinkish gray, ecch), but they were still delicious. I have more leftover turkey from Christmas, and I’m about to make more of this great dish. Two suggestions: Adjust the amount of hot sauce to taste. Thin the sauce a bit with OJ or broth to keep the enchiladas moist.