Description
A delightful fusion of Thanksgiving flavors and Mexican cuisine, perfect for using up leftover turkey and cranberry sauce.
Ingredients
Scale
- 2 cups shredded turkey
- 1 cup cranberry sauce
- 1 cup cream cheese
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 8 flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded turkey, cranberry sauce, cream cheese, cumin, and onion powder until well combined.
- Take a tortilla and fill it with the turkey mixture. Roll it up tightly and place it seam-side down in a baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Serve warm with extra cranberry sauce, sour cream, or avocado slices. Great with a side salad or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg