Turkey Enchiladas with Chipotle Cranberry sauce

After a family party Saturday, we had a lot of leftover turkey.  We also had some spare cranberries from a failed experiment earlier this week.  I decided to make some turkey enchiladas with chipotle cranberry sauce. The picture above is of two enchiladas (one with red sauce, one with green sauce) on a bed of lime-cilantro rice, topped with sour cream and carrot habanero puree.

For the cranberry chipotle sauce:
Combine 6 oz (half of a bag) of cranberries, two chipotle peppers (I used canned chipotles in adobo with the seeds removed), 1/4 cup water, 3/4 cup sugar, 1/4 tsp cinnamon, and 1/4 tsp cumin.  Cook in a saucepan until the cranberries pop and begin to break down, about 5 to 10 minutes.  Cool the sauce before putting it into the enchiladas.  If there is extra sauce, it will keep for a few days in the refrigerator.

For the habanero carrot puree:
Boil two large carrots with two habanero peppers (again seeded) for 10 minutes, until carrots are soft.  After the carrots and habaneros are soft, place them in a blender with 2 TBSP apple cider vinegar, 1 tsp salt, and 2 tsp lemon juice.

Assembling the enchiladas:
Heat a little oil in a frying pan over medium heat.  Flash fry each side of each tortilla (1-2 seconds on each side) and remove from the pan, allowing the excess oil to drip off.  Place 1-2 TBSP chopped turkey and a small spoonful of the chipotle cranberry sauce in the tortilla.  Cover the turkey and sauce with cheese and roll the tortilla.  Place the enchiladas in a pan and cover with enchilada sauce and cheese.  If the turkey was cold when the enchilada was assembled, cover the pan with foil and cook at 350 for 10 minutes before removing foil and cooking for another 10 minutes.  If the turkey was warm when the enchilada was assembled, cook at 350 for 10 minutes.

Top the enchiladas with sour cream and/or the carrot habanero puree.

Cilantro lime rice will be included in another post.  We couldn't stop eating the enchiladas with that sauce in them.  The smokey, tangy, sweet flavor that it added was just what the enchiladas needed.