I love Thanksgiving food- turkey, cranberries, mashed potatoes, stuffing. I am salivating as I type this. To me it’s a personal travesty that these foods are sometimes only made once a year. Instead of Christmas in July, I convinced my mom to have a Thanksgiving in June last year. So in the Texas summer heat, my mom baked up all the Thanksgiving fixings. It was a fantastic day.
Every time the craving for Thanksgiving food hits I can’t roast a whole bird, so I have found some smaller version of a Thanksgiving dinner. Some grocery stores (such as Randalls and HEB down here in Texas) sell frozen turkey breasts, which make the dream of a mini-Thanksgiving meal possible all year round.
This recipe is how Thanksgiving meets Tex-Mex enchiladas. These were great as enchiladas, and. I also bet they would be great as taquitos and dipped in cranberry sauce.
2 1/2 cups shredded turkey or chicken
16 ounce can whole berry cranberry sauce
1/2 cup Greek yogurt/sour cream
1 teaspoon ground cumin
4 scallions, chopped
1 1/2 cups Pepper Jack cheese, shredded
Preheat the oven to 350°F. Grease a 9×13 inch baking dish.
In a large bowl, combine turkey, 1 cup cranberry sauce, 1/2 cup Greek yogurt, cumin, scallions, 1/2 cup Pepper Jack cheese. Season with salt and pepper to taste.
Place 1/3-1/2 cup filling in a tortilla, and wrap tightly. Place seam down in the baking dish. Repeat with remaining tortillas. Pour remaining cranberry sauce on top of tortillas in the baking dish. Cover with aluminum foil. Bake for 45 minutes.
Remove from oven, uncover. Top with remaining Pepper Jack cheese. Bake for 5-10 minutes, until cheese is melted.