Cran-Turkey Enchiladas - cooking recipe

Ingredients

nonstick cooking spray
2 - 2 1/2 cups shredded cooked turkey
1 (16 ounce) can whole berry cranberry sauce
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups bottled salsa
1 cup shredded colby-monterey jack cheese (4 oz.)
1/2 cup sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 whole wheat flour tortillas or 8 whole flour tortillas
1 teaspoon bottled hot pepper sauce

Preparation

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.
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.