Turkey Cranchiladas


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


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.


Pink Parsley

Tips and tricks for cooking & baking with cranberries.