Monday, January 10, 2011

Turkey Cranchiladas

I would like to sing you a song to get this post started off right. ***Ahem***

Oh Turkey cranchiladas...you are the best.
Oh Turrrrrkey cran-chil-laaaaaaa-daaaaaas.
You.
Are.
The.
Best.Seriously. They rock. Who woulda thunk it. Cranberries and salsa. It so totally works. The sweet and the spicy. Man. This is how awesome they are...Mrblocko did NOT put hot sauce on them. He said they tasted awesome the way they were and hot sauce would ruin the precarious balance between sweet and spicy.

And can I say that this was one of those recipes that he raised an eyebrow to. Harumph. I knew it was gonna be AWESOME. I just knew it.

Now I know I am the queen of substitutions, but do not, I repeat do NOT substitute any other cheese for the pepper jack. The pepper jack cheese adds a lot of flavor to the dish. Blockette hates, no loathes pepper jack cheese. She calls it "daddy's spicy cheese" and refuses to eat it. I did not tell her that there was pepper jack in the dish until after she had started gobbling up her enchilada. Her comment to me was, "But mommy, it can't be Daddy's spicy cheese. It tastes too good!"

This was my first use of the Thanksgiving ton of turkey leftovers. It's going to be hard to top this. I have plans to make this again with chicken and see if it works just as well. I don't normally think of chicken and cranberries as a good combination, but there are so many other tasty flavor combinations in the dish. I think the chicken-y taste of the meat will get lost. Plus, the recipe says you can use chicken if you want, so it must be OK!

One more thing about this recipe that is has me super keen on it...It makes a lot. The tortillas are jam packed with filling. So much so that an entire pan, plus a side salad, fed the three of us for three dinners. I love when I get that unexpected leftover meal.

Speaking of leftovers, the enchiladas taste great warmed up in the microwave. They aren't as delicious as the first time because the tortillas loose that slight bit of crisp on the edges. (Yeah, I'm weird. I actually like that part. I also like the crispy part of the lasagna.) Since enchiladas are smothered in sauce, mostly they aren't crispy anyhow so I got over myself fairly quickly.

The recipe for turkey cranchiladas is over at Pink Parsley. Go there. Get the recipe and make yourself some. Whatcha waitin for?

Turkey Cranchiladas from Pink Parsley
2-2 1/2 cups shredded turkey or chicken
2 cups whole-berry cranberry sauce (or 1 16-oz can)
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups salsa
1 1/2 cups shredded Pepperjack cheese
1/2 cup sour cream
3-4 scallions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
10-12 (6-inch) flour tortillas
1 tsp bottled hot sauce

Preheat the oven to 350F and lightly spray a 9x13" baking dish with cooking spray. In a large bowl, combine the turkey, 1 c cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 c salsa, green onions, cilantro, cumin, salt, and pepper. Spoon about 1/3 c filling into each tortilla, and roll tightly. Place seam-side down in baking dish. In a medium bowl, combine remaining cranberry sauce, 1 c salsa, and hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foil, and bake 45 min. Remove foil, and sprinkle with remaining 3/4 c cheese. Continue to bake, uncovered, an additional 10 min, til cheese melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

1 comment:

  1. These are the best!! Thanks for sharing this awesome recipe!! They were a total hit.

    ReplyDelete

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