Cran-Turkey Enchiladas

Prep Time 30 min
Cook Time 1 hour 20 min
Servings 8


  • 2 cups shredded cooked turkey Foster Farms Whole Turkey

  • 1 16-ounce can whole cranberry sauce, divided

  • 1 15-ounce can black beans, rinsed and drained

  • 1½ cups salsa, divided

  • 1 cup shredded Colby-Jack cheese, divided

  • ½ cup sour cream

  • 3 green onion(s), sliced, plus more for garnish

  • ¼ cup snipped fresh cilantro, plus more for garnish

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 8 7- to 8-inches whole-wheat or regular flour tortillas

  • 1 teaspoon hot pepper sauce


  • 1. Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking pan with cooking spray; set aside. In a large bowl, stir together turkey, half the cranberry sauce, beans, 1/2 cup salsa, 3/4 cup 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 the prepared dish; set aside.

    2. In the same bowl, stir together the remaining cranberry sauce, remaining salsa and hot sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with the remaining cheese. Bake for 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.