We had a great Thanksgiving here. It was a nice day full of food and family. Emphasis on the food. We made entirely too much for eight people so I’ve been repurposing leftovers like crazy so we’re not eating the same meal for a week straight.

Before Thanksgiving, I’d been chatting with my food blogger friends about ways to use up turkey, and Josie had mentioned this recipe. I immediately bookmarked it, knowing I’d be making it this week. These were so good! My husband was skeptical because he’s not the biggest fan of cranberry sauce, but even he thought these were fantastic.

If you still have leftover turkey, you want to make these for dinner tonight!

Turkey Cranchiladas
(from Pink Parsley)
Serves 4-6

2-2 1/2 c. shredded turkey (or chicken)
2 c. whole-berry cranberry sauce (or a 16-oz can)
1 (15-oz) can black beans, drained and rinsed
1 1/2 c. salsa
1 1/2 c. shredded Pepperjack cheese
1/2 c. sour cream
3-4 scallions, chopped
1/4 c. lightly-packed chopped cilantro
1 t. ground cumin
1/2 t. kosher salt
1/2 t. freshly cracked black pepper
8-10 (6-inch) flour tortillas
1 t. bottled hot sauce

Preheat the oven to 350F degrees and lightly grease a 9×13″ baking dish. Set aside.

In a large bowl, combine the turkey, half of the cranberry sauce, black beans, sour cream, half of the cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Divide the filling between tortillas and roll tightly.  Place seam-side down in the baking dish.

In another bowl, combine the remaining cranberry sauce, 1 cup of salsa and the hot sauce.  Pour over the enchiladas.

Cover the baking dish with foil and bake for 45 minutes.

Remove foil and sprinkle with remaining cheese. Bake for 10 more minutes, or until cheese is melted.

Top with additional scallions or parsley and serve.

Linked up with Eat at Home’s Ingredient Spotlight: Tortillas 2013