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Amazing 40-Minute Turkey Cranberry Enchiladas

Turkey Cranberry Enchiladas
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Transform your leftover holiday turkey and cranberry sauce into these comforting Turkey Cranberry Enchiladas. This recipe gives your holiday memories a delicious new life, balancing deep, familiar flavors with a fresh, exciting take. You will love this easy way to enjoy those festive tastes again.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 2 cups cooked, shredded turkey
  • 1 cup leftover cranberry sauce
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup chicken broth
  • 1 can (10 ounces) red enchilada sauce
  • 8 medium flour tortillas
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  3. Add garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  4. In a bowl, combine the shredded turkey, cranberry sauce, and sour cream (or yogurt). Mix well.
  5. Pour the chicken broth and half of the enchilada sauce into the turkey mixture. Stir to combine everything evenly.
  6. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Spoon about 1/4 cup of the turkey mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  9. Sprinkle the shredded cheese over the top.
  10. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  11. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • If you do not have leftover cranberry sauce, you can make a quick substitute by mixing 1/2 cup of whole-berry sauce with 1 tablespoon of orange zest and 1 teaspoon of sugar.
  • For a brighter flavor, use plain Greek yogurt instead of sour cream to lighten the filling.
  • If the enchilada sauce seems too thick, thin it slightly with a splash of water or broth before pouring it over the rolls.

Nutrition

Find it online: https://spoonsprout.com/turkey-cranberry-enchiladas-leftover-recipe/