Turkey Cranchiladas

Ingredients

nonstick cooking spray

2-2 ½ cups shredded turkey or chicken

2 (9 ounce) packages Paradise Meadow Plump & Moist Cranberries

1 (15-ounce) can black beans, drained and rinsed

1 ½ cups salsa

1 ½ cups shredded Pepperjack cheese

½ cup sour cream

3-4 scallions, chopped

¼ cup lightly-packed chopped cilantro

1 tsp ground cumin

½ tsp kosher salt

½ tsp freshly cracked black pepper

10-12 (6-inch) flour tortillas

1 teaspoon bottled hot sauce

Preparation

Preheat the oven to 350⁰F and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the Plump & Moist Cranberries, the beans, sour cream, ¾ cup cheese, ½ cup of the salsa, green onions, cilantro, cumin, salt, and pepper. Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.

In a medium bowl, combine the remaining cranberries, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foil, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

From:

Pink Parsley

Tips and tricks for cooking & baking with cranberries.