Description
A delightful twist on traditional holiday fare, these Thanksgiving Enchiladas repurpose leftover turkey into a mouthwatering, cheesy dish.
Ingredients
- 10 corn tortillas
- 2 cups shredded turkey
- 1 cup cranberry sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 1 cup diced onions
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the shredded turkey, cranberry sauce, ground cumin, and a pinch of salt and pepper.
- Warm the corn tortillas slightly in the microwave to make them easier to roll.
- Spoon the turkey mixture into each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour the enchilada sauce over the tortillas and generously sprinkle with shredded cheese.
- Bake in the oven for 20-25 minutes, or until heated through and the cheese is bubbly and golden.
- Garnish with fresh cilantro and serve warm.
Notes
For added flavor, consider including sautéed garlic or green chiles in the turkey mix. Can be made vegetarian by substituting turkey with roasted vegetables or beans.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican