Turkey Cranchiladas

Dustin knew we were making enchiladas with our leftover turkey. However, he didn't realize that we'd also be incorporating our leftover cranberry sauce into the enchiladas to make Turkey Cranchiladas (love the name).

Never has Dustin been more unsure of a dish I wanted to make, but he stuck it out. Upon smelling the cranberry sauce, sour cream, chipotle salsa mixture spiced with cumin and cilantro and lots of pepper jack cheese, Dustin was on board. I reduced the recipe by about 1/3 and cut back on the amount of cranberry in the recipe just a hair since our cranberries were extra sweetened and flavored with pineapple and orange. Then we stuffed the filling into six flour tortillas making enormous enchiladas. I only needed one for dinner. Dustin ate nearly three. You can tell he thought the flavor combination was truly horrible.

We used Frontera chipotle salsa, which was just spicy enough to go with sweet cranberries. We omitted the hot sauce and upped the cheese and were really pleased with our results.

I think this dish is a very inventive way to use your Thanksgiving leftovers. Much more exciting than a turkey and cheese sandwich, although we did that as well. And since our turkey day is over, it's time to start busting out the christmas ornaments. Even for Bonnie...