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Cran-Turkey Enchiladas

Thanksgiving dinner leftovers take on a Mexican spin when shredded turkey and cranberry sauce is tucked into whole wheat tortillas.

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4.5 by 19 people
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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 50 mins 350°F

Cran-Turkey Enchiladas

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
  2. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings.

Nutrition Facts (Cran-Turkey Enchiladas)

    Per serving:
  • 406 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 45 mg chol.,
  • 963 mg sodium,
  • 57 g carb.,
  • 6 g fiber,
  • 18 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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