These Cran-Chicken Enchiladas are a delicious twist on classic enchiladas, using your favorite holiday leftovers, topped with a cranberry salsa.
We love Mexican food if you already didn’t know that. I especially love a healthier version of one of my favorites. This recipe I adapted from one that was for Thanksgiving leftovers – Cran-Turkey Enchiladas. I like this because the enchiladas aren’t drenched in sauce and I like the tangy-sweetness these enchiladas have. So whether you do chicken or turkey, try out this healthier, yummier enchilada. You won’t be disappointed.
Enjoy! XOXO San
How do you make Cran-Chicken Enchiladas?
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Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
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In a large bowl stir together chicken, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
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For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
My favorite kitchen tools used to make Cran-Chicken Enchiladas:
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love
metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
9×13 GLASS COOKING PAN: I use glass for this recipe, but you could use metal as well.
Make this Cran-Turkey Chili as another way to use Thanksgiving leftovers.
Take these Cran-Chicken Enchiladas to another level by making with my Best Ever 5-Minute Salsa and Best Ever Flour Tortillas or Whole-Wheat Tortillas
Don’t forget to pin this to your favorite Pinterest board to save for later!
Cran-Chicken Enchiladas
Ingredients
- 2 - 2-1/2 cups shredded cooked chicken
- 16 ounces whole cranberry sauce
- 15 ounces black beans rinsed and drained
- 1 1/2 cups bottled salsa
- 1 cup shredded colby and Monterey Jack cheese
- 1/2 cup fat-free sour cream
- 3 green onions sliced
- 1/4 cup snipped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 whole wheat or regular flour tortillas 7-8 inch
- 1 teaspoon bottled hot pepper sauce optional
Instructions
- 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 cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
- For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
Notes
My review: To me, I love these more than the average enchilada. One is because of the sauce. Two, because of the touch of sweetness. Three, because you can use your leftovers from your Thanksgiving meal.
Kid’s reviews: Well, they will eat them but they would rather this be drenched in red enchilada sauce. Well, I like the healthier approach, so they will eat them but it isn’t in their top ten.
Save
Wow! This screaming make me! Can’t wait to give it a try!
Wow, these look amazing! Pinned it to save for later.
These would be a perfect and tasty way to use up all my extra turkey after Thanksgiving! Thanks for sharing!
These sound like a fantastic option to use leftover turkey after Thanksgiving. Thanks for sharing on the DBB. I’m pinning this to save for later.
OMG!!! I will be making this for sure, perfect after Thanksgiving dinner idea! Thanks so much for sharing & I pinned for later 🙂
~ Jenn
These sound so yummy Sandra! I can’t wait to try them with my Thanksgiving leftovers.
This looks great! My husband’s favorite meal is enchiladas and it’s perfect timing to be looking for what to do with turkey leftovers. Pinning!
I’m not often surprised by recipes on the web, but this one is a total shocker. What an unusual combo! Pinned for my Thanksgiving leftovers.
Oh my goodness, these look fabulous!
We love Mexican food also. In fact, I am fixing tostados for dinner tonight. These sound so yummy and I am always looking for great recipes to use with my left over turkey. YUM! Thanks so much for sharing with Share Your Cup. Hope to see you often!
hugs,
Jann
Hi Sandra, just hopping by to let you know that I will be featuring you at SYC later today.
hugs,
Jann
So excited! Thank you so much, I feel so honored. xoxo San
Pinned & Printed this recipe out – can’t wait to try it. Glad I found your yummy recipe at Share Your Cup!
I will be making an xtra turkey for my small family of 4, and using the leftovers to make this meal for our next freezer swap! Love this, thanks :). And what a great unusual way to use up the leftovers from thanksgiving .
My husband makes these frequently! We usually have enough to freeze or give to friends .Delicious!