This is a meal that I've been making for the past 3 years or so, and I look forward to it every year after Thanksgiving. The recipe was part of a spread in an issue of Better Homes and Gardens on creative uses for Thanksgiving leftovers. I love finding recipes that go beyond Turkey Pot Pie and Turkey Noodle Soup, and I LOVE Mexican food, so this was of course a winner for me.
I know it seems kind of weird to use cranberry sauce in enchiladas, but trust me, it is magical. It adds just a hint of sweetness, which is balanced out by its tartness and the spiciness from the pepperjack cheese and hot sauce. These are just so ridiculously good, that I think I'll start making them year-round with a rotisserie chicken.
As I sat down to write this post, I asked Joey if I should keep the original name, Cran-Turkey Enchiladas, or rename them Thanksgiving Enchiladas, which is what we call them. He ingeniously suggested Cran-chiladas, and I think the name has stuck. :-)
I served these with Fajita Sweet Potatoes and Pomegranate Mojitos (recipe to be posted Thursday). I think this would make a really fun meal for the weekend following Thanksgiving - turn your leftovers into a fiesta!
adapted from Better Homes and Gardens
- nonstick cooking spray
- 2-2 1/2 cups shredded turkey or chicken
- 2 cups whole-berry cranberry sauce (or 1 16-oz can)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups salsa
- 1 1/2 cups shredded Pepperjack cheese
- 1/2 cup sour cream
- 3-4 scallions, chopped
- 1/4 cup lightly-packed chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 10-12 (6-inch) flour tortillas
- 1 tsp bottled hot sauce
In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.
Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.
In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.