Today’s International Idea is sure to become a leftover fiesta favorite. This is a new take on how to use up both turkey and cranberry sauce. In this case we are using the cranberry jelly that comes from a can, but any extra cranberry sauce will work.
Turkey Meat (white or dark) – 2 cups
Chili Powder – 1 tsp.
Cumin – 1 tsp.
Salt – to taste
Lime Juice – ½ – 1 lime – to taste
Olive Oil – 1-2 tsp.
Corn Tortillas -12
Monterey or Pepper Jack Cheese – 4-8 oz. shredded (optional)
Cranberry Tomatillo Salsa – 2 cups or as needed (recipe follows)
- Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
- Toss together turkey, chili powder, cumin, salt, lime juice and olive oil.
- Heat corn tortillas until they are pliable.
- Spread about 2 tbs. of turkey on the bottom half of the tortilla. If using cheese sprinkle about 1 tsp. over the turkey mixture.
- Roll up the tortilla and place fold side down in baking dish. Continue until all tortillas are filled and rolled.
- Spoon salsa over the top to lightly cover the enchiladas.
- Cover with foil and bake for 15-20 minutes until heated through.
- Serve with remaining salsa.
Note: If you love cheese, feel free to sprinkle some extra over the whole thing before you bake the enchiladas.
Cranberry Tomatillo Salsa
Tomatillos – 1½ pounds
Red Onion – ½ of small onion
Garlic Cloves – 2
Serrano or Jalapenos – 2
Jellied Cranberry Sauce – ½ – 15 oz. can (or more to taste)
Lime Juice – 1 lime or to taste
Cilantro – 1 handful
Salt – to taste
- Preheat oven to 400 degrees. Spray a sheet tray with cooking spray.
- Remove husks from tomatillos, rinse and cut in half. Peel and cut onion in half.
- On sheet tray place tomatillos, onion, garlic cloves, and serranos or jalapenos. Spray lightly with cooking spray or drizzle with oil.
- Roast until tomatillos are softened.
- Peel garlic gloves and remove stem and seeds from chiles.
- In a food processor, puree roasted veggies with cranberry sauce, lime juice, cilantro, and salt until combined. Taste and adjust seasonings.