Cranberry Turkey Enchiladas
Cranberry Turkey Enchiladas have smoky-sweet cranberry sauce, savory turkey, and melty cheese, all baked together until golden and bubbly. Only 15 minutes of prep!
Servings: 6 servings
Ingredients
- 2 heaping cups Cooked turkey shredded
- 1 can Whole cranberry sauce 16oz divided
- ½ cup Chunky salsa
- 1½ cup Monterey Jack cheese shredded, divided
- ¼ cup Green onions sliced, plus more for garnish
- 2 tablespoon Chopped cilantro plus more for garnish
- ½ teaspoon Cumin
- ½ teaspoon Chili powder
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 15-oz can Red enchilada sauce
- 8 Flour tortillas Soft Taco sized
- 1 cup Cheddar cheese shredded
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a 9”x13” baking dish with non-stick cooking spray and set aside.
- In a large bowl mix together the shredded turkey, ½ of the cranberry sauce, salsa, 1 cup of Monterey Jack cheese, green onions, cilantro, cumin, chili powder, salt and pepper.
- Lay the flour tortillas on a work surface. Place about ½ cup of the filling into each tortilla. Starting at one edge, roll the tortilla over the filling and place seam side down in the prepared baking dish.
- In a small bowl mix the remaining ½ can of cranberry sauce with the enchilada sauce. Pour the sauce evenly over the filled tortillas.
- Cover the baking dish tightly with foil and bake 30 minutes. Remove the foil and top with the remaining Monterey Jack and cheddar cheese.
- Bake for an additional 10-15 minutes until the cheese is melted and begins to lightly brown. Serve garnished with sour cream, green onion, sliced jalapeno and cilantro if desired.
Notes
- Refrigerate leftovers for up to 3 days in an airtight container. Reheat at 50-60% power in the microwave for 3-5 minutes until warmed through.
- Whole cranberry sauce adds more texture and is easier to mix than jellied. Jellied cranberry sauce works but will be sweeter and smoother.
- Warm tortillas before filling — wrap in damp paper towels and microwave 20-30 seconds, or heat individually in a dry skillet. This prevents cracking.
- Keep warmed tortillas covered with a clean towel while filling to maintain pliability.
- Corn tortillas can substitute for flour, but they're more delicate. Warm them well and handle gently to prevent cracking.
- The spices (cumin and chili powder) can be replaced with 1 tablespoon of your favorite taco seasoning.
- For extra heat, use pepper jack cheese in place of Monterey Jack or cheddar, or add 1-2 teaspoons adobo sauce to the cranberry-enchilada sauce mixture.
- Use mild, medium, or hot enchilada sauce depending on your family's heat preference.
- Make ahead: Assemble enchiladas, cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 5 extra minutes if needed.
- Freeze unbaked for up to 2 months — thaw overnight in the fridge before baking, or freeze baked enchiladas and reheat covered at 350°F.
- Cutting enchiladas in half crosswise before serving makes plating easier and looks great.
- Let enchiladas rest 5 minutes after baking so the filling sets and they're easier to serve.
- Optional toppings: sour cream, diced red onion, jalapeño, cotija cheese, cilantro, lime wedges, avocado, sliced green onions.
Nutrition
Calories: 434kcal | Carbohydrates: 53g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 1126mg | Potassium: 185mg | Fiber: 3g | Sugar: 27g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 416mg | Iron: 2mg
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