Featured Recipes

Left Over Turkey Enchiladas


  • 1 cup cranberry sauce (I used Ginger Cranberry Sauce)
  • 1/2 cup nonfat Greek yogurt
  • 2 cups cubed or shredded cooked turkey
  • 1 cup rice stuffing (I used Wild Rice Stuffing with Dried Cherries & Pecans)
  • 1 teaspoon cumin
  • 4 scallions, chopped
  • 1 cup shredded Pepper Jack cheese
  • 14 corn tortillas


  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Coat a 9×13-inch baking dish with cooking spray.
  3. In a large bowl, mix together cranberry sauce and yogurt. 
  4. Scoop half of the mixture into a small bowl and save to use to top enchiladas.
  5. Into the same large bowl, add turkey, rice, cumin, scallions and 1/2 cup cheese to the cranberry yogurt; mix well.
  6. Stuff each tortilla with about 3 tablespoons of the mixture, wrap tightly and place seam side down in baking dish.
  7. Spread remaining cranberry yogurt mixture over top tortillas. 
  8. Cover with foil and bake for 40 minutes.
  9. Remove from oven, sprinkle with remaining 1/2 cup cheese and bake, uncovered, for another 5 minutes or until cheese is melted.