Ancho-Cranberry Turkey Enchiladas

Ancho-Cranberry Sauce

• 3 dried ancho chilies, de-stemmed and de-seeded
• 1 dried 'chile de árbol' chili, de-stemmed and de-seeded
• 4 oz red onions, in pieces
• 4 garlic cloves
• ½ oz olive oil
• 14 oz chicken stock, low sodium
• 10 oz cranberry sauce
• 1 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp salt

Assembling Enchiladas

• 3 oz Monterey Jack cheese, cubed
• 3 oz cheddar cheese, cubed
• 12 oz cooked turkey meat, chopped
  or 12 oz cooked chicken meat, chopped
• 1 can black beans (approx. 15 oz), rinsed, drained
• oil, to fry
• 12 corn tortillas (6 in.)
• chopped fresh cilantro, to garnish