Cranberry Turkey Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Turkey enchiladas with cranberry sauce, melted cheese, and spices baked until bubbly. The smoky-sweet cranberry complements the savory turkey and cheese. A quick weeknight dinner with just 15 minutes of prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1542mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 471mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.