These Cherry Chicken Enchiladas are a tasty and fun twist on classic enchiladas. With a perfect blend of savory chicken and the sweet tang of tart cherries, these enchiladas are delicious and easy to prepare.

This chicken enchiladas recipe adds a fun twist to the classic dish by mixing frozen and canned tart cherries with the sauce and filling. The tangy sweetness of the cherries pairs perfectly with the savory chicken and spices, creating a mouth-watering combination you’ll love.

This post is sponsored by the Cherry Marketing Institute, all opinions are my own.

These Cherry Chicken Enchiladas baked in the oven are perfect for an easy dinner, family gatherings, or get-togethers; they also make great leftovers.

What I love about these cherry chicken enchiladas is that they aren’t drenched in sauce, really allowing the cherries to shine. You can taste their tangy sweetness, which complements the chicken, cilantro, and seasonings well.

shot of uncooked cherry enchiladas in pan

What You Need to Make These Chicken Enchiladas

  • Shredded cooked chicken, you can easily use chicken you have on hand, rotisserie chicken, grilled or canned chicken.
  • Canned tart cherries in water drained
  • Canned black beans, rinsed and drained
  • Bottled red salsa
  • Monterey Jack cheese
  • Sour cream
  • Green onions
  • Fresh cilantro
  • Cumin
  • Salt & Pepper
  • 6 Tortillas
  • Frozen tart cherries
chicken cherry enchilada filling

Add diced jalapeños or hot sauce to the filling mixture if you want to spice up these cherry enchiladas.

If you’re looking for a vegetarian option, you can easily substitute the chicken with black beans or tofu. For extra flavor and nutrients, you can add roasted vegetables like bell peppers or zucchini.

Why Are Tart Cherries best for Enchiladas

  • You might be wondering why sour cherries, specifically. These little ruby-red gems are packed with flavor! Their tartness perfectly complements the other enchilada ingredients, creating a delightful blend of sweet and tangy. Sour cherries are also rich in antioxidants and have a unique tang that adds depth to your dishes. They are nature’s gift to our plates.
  • I highly recommend using Montmorency tart cherry products grown in the United States for this recipe! These tart cherries, also known as sour cherries, are the main variety grown in the U.S. and can be found year-round: dried, juiced, canned, and frozen. So, this recipe can be made all year.
  • You can make this recipe with fresh sour cherries, but I recommend sticking to the recipe to ensure that the cherries are ripe and have just the right texture for the enchiladas.

How To Store Chicken Enchiladas

Enchiladas are best stored in an airtight container in the fridge for 3-4 days. To reheat, heat them in the microwave or oven until warmed through.

This recipe can also be made in advance and frozen for future meals. Assemble the enchiladas, wrap them tightly in plastic wrap and foil, and place them in the freezer. Then when you are ready to eat, thaw overnight in the fridge and bake as usual.

Pin To Your Favorite Pinterest Board!

Cherry Chicken Enchiladas

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 6
Calories: 325 kcal
Cherry Chicken Enchiladas are a delicious, easy twist on enchiladas, combining savory chicken with the sweet tang of tart cherries.
two cherry enchiladas on a plate


  • 2 1/2 cups shredded cooked chicken
  • 15 ounces canned cherries in water drained
  • 15 ounces canned black beans rinsed and drained
  • 1 1/2 cups bottled red salsa
  • 1 cup Monterey Jack cheese
  • 1/2 cup fat-free sour cream
  • 3 green onions sliced
  • 1/3 cup snipped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 whole wheat or regular flour tortillas 7-8 inch
  • 1/3 cup frozen tart cherries


  • Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
  • In a large bowl, stir together chicken, half the canned cherries in water (drained), beans, 1/2 cup salsa, cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup of the filling on each tortilla. Roll up tortillas around the filling. Place, seam sides down, in prepared dish; set aside.
  • For the sauce, stir together the remaining canned cherries, 1 cup salsa and frozen cherries. Spoon over filled tortillas. Cover with foil and bake for 35 minutes.
  • Uncover and top with more cheese, if desired. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
Calories: 325kcalCarbohydrates: 34gProtein: 26gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 1283mgPotassium: 656mgFiber: 7gSugar: 3gVitamin A: 1172IUVitamin C: 6mgCalcium: 232mgIron: 4mg
two cherry enchiladas on a plate
Tried this recipe?Let us know what you think!

Similar Posts


  1. 5 stars
    This is absolutely delicious. The cherries might sound odd at first, but their flavor is perfect with the other ingredients. It’s such a delicious flavor.

  2. 5 stars
    These cherry chicken enchiladas were such a fun twist! I was a bit skeptical at first, but the sweet and savory combo totally works. Definitely making these again soon!

  3. 5 stars
    Your Cherry Chicken Enchiladas were a unique and delicious twist on a classic dish. The sweet cherries complemented the savory chicken perfectly. My family was skeptical at first but ended up loving it!

  4. 5 stars
    These Cherry Chicken Enchiladas offer a delightful twist on the classic dish, combining savory chicken with the sweet tang of tart cherries. It’s a unique and flavorful meal that’s both easy to make and sure to impress.

  5. 5 stars
    Oh my goodness this turned out soooooo good! I ate way too much, haha! Thanks for the recipe!!

  6. 5 stars
    Your Cherry Chicken Enchiladas are fantastic! The flavors were so well balanced, and the dish was a hit with my family. I’ll be making this again for sure!

  7. 5 stars
    I was a little hesitant about the cherries, but I didn’t need to be – it works SO WELL with this dish. Absolutely delicious!

5 from 12 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating