Cranberry Turkey Enchiladas

Better Homes and Garden published a recipe a few years ago for this use of leftover turkey. The original recipe calls for using cranberry sauce as the base for the enchilada sauce. I tried it and it was too sweet and too strange for me. Since we all have leftover turkey, I made this version tonight:

2 1/2 c. shredded turkey
3/4 c. salsa
1 c. black beans
1 1/2 c. shredded colby jack cheese (divided)
1/4 c. shredded pepper jack cheese
1/2 c. sour cream
1/2 c. dried cranberries
1 1/2 c. enchilada sauce
Tortillas (I used flour because I wanted them big and I only had small corn tortillas, you could use either)
1/2 c. cream (optional)

Spray a 9x13 baking pan with cooking spray. Spread about 1/3 c. enchilada sauce in the bottom of pan and set aside. In a mixing bowl combine the turkey, salsa, beans, 1 c. of the cheeses, sour cream and cranberries. Divide among tortillas and roll up. Place in baking pan seam side down. Mix cream with remaining enchilada sauce and pour over enchiladas. Cover with foil and bake at 350 for 45 minutes. Remove from oven and sprinkle with remaining cheese. Return to the oven and cook until cheese is melted (about 5 minutes).