Published: by Absolutely Recipes, in the Birds recipes category.

Cranberry Chipotle Turkey Enchiladas Recipe.

Ingredients:

2-1/2 cups shredded cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
1 can (14 ounces) whole-berry cranberry sauce, divided
1/2 cup reduced-fat sour cream
1-1/2 cups salsa, divided
4 green onions, sliced
1/4 cup minced fresh cilantro
1 to 2 TBSPs finely chopped chipotle peppers in adobo sauce
1 TSP ground cumin
1 TSP chili powder
1/2 TSP pepper
8 whole wheat tortilla or flour tortillas (8 inches), warmed

Recipe Instructions:

Preheat oven to 350 degrees.
Combine turkey, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper.
Place 3/4 cup turkey mixture off center on each tortilla.
Roll up and place in a greased 13x9" baking dish, seam side down.

Combine the remaining salsa and cranberry sauce; pour over enchiladas.
Cover and bake 25 minutes.
Uncover and sprinkle with remaining 1/4 cup cheese.
Bake until cheese is melted, 5-10 minutes longer.

To make ahead: Cover and refrigerate unbaked enchiladas overnight.
Remove from refrigerator 30 minutes before baking.
Preheat oven to 350 degrees.
Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165 degrees.
Uncover; sprinkle with remaining 1/4 cup cheese.
Bake until cheese is melted, 5-10 minutes longer.

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