Layered Turkey Cranberry Enchiladas

This is a great way to use leftovers! Don't get rid of your extra cranberry sauce.

I made this recipe last week, even though I didn't have any Thanksgiving leftovers yet. It was pretty great! The mix of the sweet, earthy cranberry sauce with the enchilada sauce was quite new and I liked it. Give is a shot.

Ingredients

• 1 lb. turkey breast tenderloin, cut in bite-size strips
• 1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
• 1 10-oz. can enchilada sauce
• 1/2 cup whole berry cranberry sauce
• 9 6-inch corn tortillas, halved (*I used whole wheat flour just b/c it's what I had on hand)
  
• 1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
• Lime wedges (optional)
• Cilantro sprigs (optional)

Directions

1. Position oven rack toward top of oven. Preheat oven to 450 degrees F. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauces. Bring to boiling. Sprinkle salt and pepper.

2. In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro. Serves 4.