Ingredients

The following ingredients have 4 Servings
  • 1 & 1/2 cups homemade cranberry sauce ((or 14 ounce can whole-berry cranberry sauce))
  • 1 & 1/4 cups enchilada sauce ((or 10 ounce can))
  • 2 & 1/2 cups shredded or chopped roasted turkey
  • 1/2 cup canned black beans (, rinsed and drained)
  • 3 scallions (, diced)
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Pepper Jack Cheese (, divided)
  • 8 (8-inch) good quality flour tortillas
  • sour cream (, for serving)

Instruction

  • Preheat oven to 375 degree F. Lightly coat a 9x13-inch casserole dish with nonstick cooking spray.
  • In a medium bowl, combine the cranberry sauce and enchilada sauce. Pour 1/2 cup of the sauce mixture in the bottom of the casserole dish.
  • In a large bowl, combine the turkey, beans, scallions, cilantro, cumin, garlic powder, salt, pepper, 1 cup of the cheese, and 1/2 cup of the cranberry sauce mixture.
  • Spoon some of the filling onto each tortilla; roll up and place seam-side down in the casserole dish. Cover with the remaining cranberry sauce and the remaining 1 cup of cheese.
  • Cover with foil; bake for 30 minutes, then remove foil and bake 10 minutes longer until the cheese is golden, melted and bubbly.
  • Serve with a sprinkle more of scallions and/or chopped cilantro and a dollop of sour cream.