Do you have mounds of leftover turkey? Try this delicious recipe for enchiladas that will help use up that bird as well as your leftover cranberry sauce. It’s a welcome change from turkey sandwiches!

Turkey-Cranberry Enchiladas

2 1/2 cups shredded, cooked turkey – $1.40
1 (16 oz) can cranberry sauce – $1
1 (15 oz) can black beans, rinsed and drained – $0.68
1 1/2 cups bottled salsa – $1.48
1 cup shredded Colby and Monterey Jack cheese – $1.25
1/2 cup sour cream – $0.44
3 green onions, sliced – $0.21
1/4 cup fresh cilantro, chopped – $0.08
1 tsp ground cumin – $0.08
1/2 tsp salt – $0.01
1/2 tsp black pepper – $0.01
8 flour tortillas – $1.67
1 tsp bottled hot pepper sauce – $0.12

Directions:

1. Preheat oven to 350 degrees. Spray a 9″x13″ baking dish with cooking spray; set aside. In a large bowl, stir together turkey, half the cranberry sauce, beans, 1/2 cup of salsa, 3/4 cup of cheese, sour cream, green onions, cilantro, cumin, salt and pepper.

2. Spoon about 2/3 cup filling onto each tortilla. Roll up tortillas and place into prepared dish.

3. In a small bowl, combine remaining cranberry sauce with remaining salsa and hot sauce. Spoon over filled enchiladas. Sprinkle remaining cheese over top and additional cilantro and green onions, if desired. Bake 15-20 minutes or until cheese is bubbly.

Serves: 8

Total Cost: $8.43

Thanksgiving Leftovers Turkey-Cranberry Enchiladas