Cranberry-Turkey Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Enchiladas filled with shredded turkey, black beans, and topped with both cranberry sauce and enchilada sauce for a tart, savory-sweet twist. This creative use of Thanksgiving leftovers brings Mexican flavors to the holiday. Baked until bubbly and served with sour cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 & 1/2 cups homemade cranberry sauce ((or 14 ounce can whole-berry cranberry sauce))
- 1 & 1/4 cups enchilada sauce ((or 10 ounce can))
- 2 & 1/2 cups shredded or chopped roasted turkey
- 1/2 cup canned black beans (, rinsed and drained)
- 3 scallions (, diced)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Pepper Jack Cheese (, divided)
- 8 (8-inch) good quality flour tortillas
- sour cream (, for serving)
At a glance
PER SERVING · TIME 55M
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
- 40m
- Sodium
- 1029mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 274mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1029MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.