Recipes and Cooking Cran-Turkey Enchiladas 4.7 (18) Thanksgiving dinner leftovers take on a Mexican spin when shredded turkey and cranberry sauce is tucked into whole wheat tortillas. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2006 Print Share Share Tweet Pin Email Photo: Kim Cornelison Prep Time: 30 mins Bake Time: 50 mins Total Time: 80 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 - 2 ½ cup shredded cooked turkey 1 16 ounce can whole cranberry sauce 1 15 ounce can black beans, rinsed and drained 1 ½ cup bottled salsa 1 cup shredded colby and Monterey Jack cheese (4 oz.) ½ cup dairy sour cream 3 green onions, sliced ¼ cup snipped fresh cilantro 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground black pepper 8 7-8 inch whole wheat or regular flour tortillas 1 teaspoon bottled hot pepper sauce Directions 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. 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. Print Nutrition Facts (per serving) 406 Calories 12g Fat 57g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 406 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 45mg 15% Sodium 963mg 42% Total Carbohydrate 57g 21% Total Sugars 18g Protein 22g Vitamin C 2.4mg 12% Calcium 181.7mg 14% Iron 2.7mg 15% Potassium 337mg 7% Folate, total 8.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.