Turkey Cranberry Enchiladas

serves 8

2 1/2 cups shredded cooked turkey

1 1/2 cups whole berry cranberry sauce, divided (recipe follows)

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

1 1/2 cups fire roasted salsa, divided

1 1/2 cups (6-ounces) Chihuahua cheese, grated

1/2 cup Mexican crema or sour cream

4 green onions, finely sliced, plus more for garnish

1/4 cup chopped fresh cilantro, plus more for garnish

1 teaspoon ground cumin

1 chipotle pepper in adobe, finely chopped (optional)

1 Tablespoon adobe sauce, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

8 (7-8 inch) flour tortillas

Preheat the oven to 350º F.  Lightly coat a 3-quart baking dish with non-stick cooking spray; set aside.

In a large bowl combine the turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, half of the cheese, sour cream, green onions, cilantro, cumin, chipotle (if using), 2 teaspoons adobe sauce, salt and pepper. Spoon about 2/3 cup of filling onto each tortilla.  Roll up tortillas around filling.  Place seam sides down in prepared baking dish; set aside

In a medium bowl, stir together the remaining cranberry sauce, remaining salsa, and remaining teaspoon of adobe sauce.  Spoon over filled tortillas.  Cover the dish with aluminum foil.  Bake for 45 minutes.  Uncover and top with the remaining cheese.  Bake 5-10 minutes more or until heated through and cheese is melted.  Garnish with additional chopped green onions and cilantro.  Serve. Enjoy!

Whole Berry Cranberry Sauce

1 (12-ounce) bag fresh cranberries

1/2 cup granulated sugar

2 Tablespoons brown sugar

1/2 cup freshly squeezed orange juice

1/2 cup water

Pinch of kosher salt

In a medium saucepan bring all the ingredients to a boil, reduce to a simmer and cook until the cranberries have burst and the mixture has thickened, about 15-20 minutes.  Transfer the sauce to a bowl to cool.  Store in an airtight container in the refrigerator.  Bring to room temperature before serving. Enjoy!

Printed from thegalleygourmet.net