Delightful Cranberry Turkey Enchiladas Bake Recipe

There’s something magical about the combination of sweet and savory, especially when it comes to Cranberry Turkey Enchiladas Bake. Imagine biting into a warm tortilla filled with tender turkey, creamy cheese, and a delightful hint of cranberry sauce that dances on your taste buds like it’s auditioning for a Broadway show. The aroma wafting through your kitchen is enough to make even the most stubborn family member come running for dinner.

Now, let’s be honest: who hasn’t had an awkward moment at the dinner table when you serve something that just doesn’t hit the mark? This dish, however, is a guaranteed crowd-pleaser. Whether you’re hosting a casual game night or trying to impress your in-laws (no pressure), these enchiladas are perfect for any occasion. Trust me; you’ll want to keep this recipe close because once you experience the explosion of flavors, you’ll be craving them regularly.

I still remember the first time I served these Cranberry Turkey Enchiladas Bake at Thanksgiving dinner. My uncle’s eyes widened as he took his first bite, followed by an enthusiastic thumbs-up that made my heart swell with pride.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Turkey Breast: Use leftover turkey or rotisserie chicken for convenience and flavor; both work beautifully.
• Cranberry Sauce: Opt for homemade or store-bought; just ensure it’s not too chunky.
• Tortillas: Flour tortillas hold up well and provide a soft texture; corn tortillas are gluten-free but may crack.
• Shredded Cheese: A mix of Monterey Jack and Cheddar melts perfectly; feel free to experiment with your favorite cheeses.
• Onion: Diced onion adds sweetness and depth; sauté until translucent for best results.
• Spices: Cumin and chili powder bring warmth; adjust per your spice tolerance.
• Cilantro: Fresh cilantro brightens the dish; chop it finely to incorporate its vibrant flavor throughout.
• Sour Cream: A dollop on top balances the flavors nicely when serving; Greek yogurt can be substituted for tanginess.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cranberry Turkey Enchiladas Bake

Preheat oven: Start by preheating your oven to 350°F (175°C) while preparing the ingredients. This ensures an even bake later on.

Sauté onions: In a large skillet over medium heat, add diced onions and cook until they become translucent and fragrant. This step builds flavor right from the start.

Mix filling: In a bowl, combine shredded turkey breast, cranberry sauce, cumin, chili powder, half of the cheese, and cilantro. Mix until everything is well incorporated.

Fill tortillas: Take each tortilla and spoon a generous amount of filling down the center. Roll them tightly like little burrito friends ready for their oven adventure.

Arrange in baking dish: Place filled tortillas seam-side down in a greased baking dish. Pour any remaining cranberry sauce over the top and sprinkle with the rest of the cheese.

Bake enchiladas: Pop the baking dish into your preheated oven and bake for about 25-30 minutes until bubbly and golden brown on top. The aroma will drive everyone wild!

Serve warm: Remove from oven and let cool slightly before serving with sour cream on top! Enjoy every cheesy, cranberry-filled bite while basking in compliments from your delighted guests.

Now that you know how to create these scrumptious Cranberry Turkey Enchiladas Bake, it’s time to bring them into your kitchen repertoire! Not only do they offer an explosion of flavors that will have everyone asking for seconds, but they also make excellent leftovers (if there are any left). So roll up those sleeves and get ready to impress!

Perfecting the Cooking Process

Start by preparing the sauce, then layer the tortillas with turkey and cranberries before baking. This sequence ensures everything melds beautifully while keeping the tortillas tender.

Add Your Touch

Feel free to swap out turkey for shredded chicken or even black beans for a vegetarian option. Adding spices like cumin or smoked paprika will also enhance the flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 20 minutes.

Sharing this recipe reminds me of the first time I made it for Thanksgiving. My family devoured it, and my cousin even requested it instead of turkey next year!

FAQ

Can I use leftover chicken instead of turkey?

Absolutely! Leftover chicken works just as well and is equally delicious in this dish.

How spicy are these enchiladas?

They can be mild or spicy depending on your choice of salsa or spices added.

Can I freeze cranberry turkey enchiladas bake?

Yes, you can freeze it before baking; just thaw and bake when ready to enjoy!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cranberry Turkey Enchiladas Bake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 8

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Description

Indulge in the perfect blend of sweet and savory with these flavorful Cranberry Turkey Enchiladas Bake. Tender turkey, creamy cheese, and a hint of cranberry sauce wrapped in warm tortillas create a dish that is sure to impress family and friends. Ideal for busy weeknights or cozy gatherings, this recipe offers a delightful twist on traditional enchiladas that everyone will love.

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Ingredients

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• 2 cups shredded cooked turkey breast
• 1 cup cranberry sauce (homemade or store-bought)
• 8 flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 medium onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• ¼ cup fresh cilantro, chopped
• ½ cup sour cream (for serving)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a skillet over medium heat, sauté diced onion until translucent.
3. In a bowl, mix shredded turkey, cranberry sauce, cumin, chili powder, half of the cheese, and cilantro until combined.
4. Spoon filling into each tortilla and roll tightly.
5. Place filled tortillas seam-side down in a greased baking dish. Pour remaining cranberry sauce on top and sprinkle with remaining cheese.
6. Bake for 25-30 minutes until bubbly and golden brown.
7. Serve warm with sour cream on top.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 enchilada (180g)
• Calories: 320
• Sugar: 8g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 60mg