Turkey Cranchilladas

If you have leftover turkey from Christmas, make this recipe.  Even if you don't you still should make this recipe-I've substituted chicken for the turkey and it came out just as great.  It is so good and one of our favorites. Making a Mexican dish with leftovers is not only delicious, it's unexpected a welcomed change from usual turkey leftovers like soup, pot pie and sandwiches.

The combination of the tart cranberries, spicy pepperjack cheese and the Mexican spices is really outstanding.  If you can, I'd definitely suggest a homemade cranberry sauce here because the texture and flavors of the cranberries will really stand out.

Turkey Cranchilladas

nonstick cooking spray
2-2 1/2 cups shredded or chopped 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 hot sauce

Preheat the oven to 350 degrees and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, stir together 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 foil, 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.

Source: Pink Parsley, adapted from Better Homes and Gardens