Cran-Turkey Enchiladas

• 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

1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
2. 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.
3. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
4. 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.

nonstick cooking spray, turkey, cranberry sauce, black beans, bottled salsa, colbymonterey, sour cream, green onions, fresh cilantro, ground cumin, salt, ground black pepper, whole wheat flour tortillas, pepper sauce

Taken from www.food.com/recipe/cran-turkey-enchiladas-191156 (may not work)