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Cranberry Chipotle Chicken Enchiladas

Name: Cranberry Chipotle Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 enchiladas
Cuisine: North America, Mexican
Ingredients: 2-1/2 cups shredded cooked chicken or turkey; 1 can (15 ounces) black beans, rinsed and drained; 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided; 1 can (14 ounces) whole-berry cranberry sauce, divided; 1/2 cup reduced-fat sour cream; 1-1/2 cups salsa, divided; 4 green onions, sliced; 1/4 cup minced fresh cilantro; 1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon pepper; 8 whole wheat tortilla or flour tortillas (8 inches), warmed

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 30 min.

Makes

8 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

Cranberry Chipotle Chicken Enchiladas Recipe photo by Taste of Home

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Ingredients

2-1/2 cups shredded cooked chicken or turkey
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
1 can (14 ounces) whole-berry cranberry sauce, divided
1/2 cup reduced-fat sour cream
1-1/2 cups salsa, divided
4 green onions, sliced
1/4 cup minced fresh cilantro
1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon pepper
8 whole wheat tortilla or flour tortillas (8 inches), warmed

Directions

Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5-10 minutes longer.
To make ahead: Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5-10 minutes longer.

Test Kitchen tips

Warming the tortillas before filling helps to make them more pliable. If the tortillas are already soft, there's no need to heat them up.

Nutrition Facts

1 enchilada: 368 calories, 6g fat (3g saturated fat), 53mg cholesterol, 623mg sodium, 54g carbohydrate (15g sugars, 6g fiber), 24g protein.

Cranberry Chipotle Chicken Enchiladas

Total Time

Makes

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Ingredients

Directions

Nutrition Facts

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