We are still slowly working through our freezer full of turkeys leftover from those great Thanksgiving sales. Four turkeys down, two to go!
Actually, the excess turkey meat in the house has been great! Because it means we are able to try out some unusual sounding combinations. Like these turkey enchiladas. The sauce and enchilada filling incorporate two Thanksgiving flavors: turkey meat and cranberry sauce. Weird, right? Believe me...this is a brilliant recipe. Especially if you use a chipotle salsa. Chipotle compliments sweet, fruity flavors very well and in this particular recipe the smoky flavors of the chipotle pepper create an explosive combination when mixed with the sweet cranberry sauce. Simply amazing. We enjoyed this dish so much that Paul requested that I make it TWICE in one week. That never happens.
adapted from Pink Parsley
2 1/2 cups shredded turkey (or chicken)
1 (16 ounce) can whole-berry cranberry sauce
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups roasted chipotle salsa
1 1/2 cups shredded pepperjack cheese
1/2 cup sour cream
1 small bunch scallions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon salt
1/2 teaspoon black pepper
10-12 (8-inch) flour tortillas
1 tsp hot sauce
Preheat the oven to 350 degrees.
In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, chipotle powder, salt, and pepper.
Spoon filling evenly into each tortilla, and roll tightly. Place seam-side down in the baking dish.
In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and pour over the enchiladas. Cover the dish with foil and bake for 45 minutes. Remove foil, sprinkle with remaining 3/4 cup cheese, and continue to bake, uncovered, an additional 10 minutes or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.