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Cran-Turkey Enchiladas

Cran-Turkey Enchiladas created by eabeler

Left over turkey? This is the $400 winner from the BH&G magazine November 2006. Prep time is an estimate.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@cookiedog
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@cookiedog
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"Left over turkey? This is the $400 winner from the BH&G magazine November 2006. Prep time is an estimate."
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  1. Diann O.
    Do you think it would be ok if I put this all together the day before and baked it the next day ?
    Reply
  2. Robin L.
    I would use fresh soft corn tortilla instead of flour.
    Reply
  3. eabeler
    Cran-Turkey Enchiladas Created by eabeler
    Reply
  4. eabeler
    Cran-Turkey Enchiladas Created by eabeler
    Reply
  5. eabeler
    Cran-Turkey Enchiladas Created by eabeler
    Reply
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