Cran Turkey Enchiladas
Turn your Thanksgiving leftovers into an irresistible dinner with these Cran Turkey Enchiladas! This inventive spin on classic enchiladas combines tender cooked turkey, tangy cranberry sauce, and creamy softened cream cheese for a sweet-and-savory filling that’s anything but ordinary. Rolled up in soft flour tortillas and smothered with enchilada sauce, Monterey Jack, and sharp cheddar cheeses, these enchiladas bake to golden perfection in just 25 minutes. A sprinkle of fresh green onions and cilantro adds a bright, herbaceous finish. Perfect for repurposing holiday leftovers or any weeknight meal, this dish delivers bold flavors and a festive twist that will leave everyone craving seconds.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 cups cooked turkey
- 1.5 cups cranberry sauce (can be homemade or canned)
- 8 ounces cream cheese, softened
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1.5 cups enchilada sauce (red or green, your choice)
- 8 pieces flour tortillas (8-inch size)
- 0.25 cup chopped green onion (optional, for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 teaspoon olive oil (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a mixing bowl, combine the cooked turkey, cranberry sauce, and cream cheese. Stir until the mixture is evenly combined.
Add 1 cup of shredded Monterey Jack cheese to the filling and mix well.
Take one flour tortilla and spoon about 1/3 cup of the turkey-cranberry mixture down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully coated.
Sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of shredded cheddar cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly for 5 minutes. Garnish with chopped green onion and cilantro, if desired.
Serve warm and enjoy your Cran Turkey Enchiladas!
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 31.5 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 36.9 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 782 mg | 60% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
