Thanksgiving dinner leftovers take on a Mexican spin when shredded turkey and cranberry sauce are tucked into whole wheat tortillas. These enchiladas are full of authentic Mexican flavor with the black beans, cilantro, and salsa, but the cranberries are an exciting addition. Top with your favorites, like sour cream, black olives, and guacamole. You’ll never wonder what to do with turkey leftovers again.ingredients

* Nonstick cooking spray

* 2 to 2-1/2 cups shredded cooked turkey

* 1 16-oz. can whole cranberry sauce

* 1 15-oz. can black beans, rinsed and drained

* 1-1/2 cups bottled salsa

* 1 cup shredded colby and Monterey Jack cheese (4 oz.)

* 1/2 cup dairy sour cream

* 3 green onions, sliced

* 1/4 cup snipped fresh cilantro

* 1 tsp. ground cumin

* 1/2 tsp. salt

* 1/2 tsp. ground black pepper

* 8 7- to 8-inch whole wheat or regular flour tortillas

* 1 tsp. bottled hot pepper sauce

directions

1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.

2. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.