Cranberry Chipotle Chicken Enchiladas
Total TimePrep: 30 min. Bake: 30 min.
- 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
- 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 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 cheese. Bake until cheese is melted, 5-10 minutes longer.
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Nutrition Facts1 enchilada: 368 calories, 6g fat (3g saturated fat), 53mg cholesterol, 623mg sodium, 54g carbohydrate (15g sugars, 6g fiber), 24g protein.
Jan 5, 2020
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.