Ingredients
Filling
- 2 cups shredded turkey
- 1 cup cranberry sauce
- 1 cup cream cheese
- 1 teaspoon cumin
- 1 teaspoon onion powder
Wrap
- 8 pieces flour tortillas
Topping
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Method
Preparation
- 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.
Baking
- 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.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 400mgFiber: 2gSugar: 5g
Notes
To store leftovers, let the enchiladas cool down to room temperature. Then, cover them tightly with plastic wrap or aluminum foil, or place them in an airtight container. They can be kept in the refrigerator for up to three days. For longer storage, you can freeze them for up to three months. If you have more leftover Thanksgiving ingredients, feel free to add them, such as stuffing or veggies.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!