Cranberry Chipotle Chicken Enchiladas
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland
Reviews
This was very tasty. My husband is very picky about food, and he loves it. I don’t like a lot of spice, so I adjusted a bit. It had just the right amount of kick for me, and I left the rest of the can of chipotle sauce for anyone else that wanted more kick. I got 2 salsas, one that was more cilantro flavored and one that was chipotle/garlic flavored. When it called for salsa, I split these 2 salsas evenly. The salsas were quite spicy for me, so I cut the amount asked in half for the sauce that covered the enchiladas. I added some sour cream, small amount of turkey, small amount of cilantro, and small amount of green onions to get more mileage out of the sauce. Also, for the filling, I used only 0.5 tsp of the cumin and curry. Everyone at dinner cleaned their plates and kept talking about how good they were. It was not too hard to make, and I highly recommend it. BTW, I used turkey.