Cran-turkey Enchiladas

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• nonstick cooking spray
• 2 -2 1/2 cups shredded cooked turkey
• 1 (16 ounce) can whole berry cranberry sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups bottled salsa
• 1 cup shredded colby-monterey jack cheese (4 oz.)
• 1/2 cup sour cream
• 3 green onions, sliced
• 1/4 cup snipped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 whole wheat flour tortillas or 8 whole flour tortillas
• 1 teaspoon bottled hot pepper sauce

Recipe

• 1 preheat oven to 350 degrees f. lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
• 2 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.
• 3 spoon about 2/3 cup filling on each tortilla. roll up tortillas around filling. place, seam sides down, in prepared dish; set aside.
• 4 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.