These Cran-Chicken Enchiladas are a delicious twist on classic enchiladas.
Enchiladas are a popular Mexican dish of rolled tortillas filled with various ingredients, covered in sauce, and baked until hot and bubbly. This recipe for Cran-Chicken Enchiladas puts a twist on the classic enchilada by adding cranberry sauce to the filling. The tangy sweetness of the cranberry sauce pairs perfectly with the savory chicken and spices, making for a mouth-watering combination.
If you didn’t already know, we love Mexican food. I especially love a healthier version of one of my favorites. I adapted this recipe from one for Thanksgiving leftovers: Cran-Turkey Enchiladas.
My Favorite Kitchen Tools To Make This Recipe
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I like this because the enchiladas aren’t drenched in sauce, and I like their tangy sweetness. So try out this healthier, yummier enchilada, whether you do chicken or turkey. You won’t be disappointed.
Enchiladas make a great meal for a family dinner or a potluck, and this recipe is sure to be a crowd-pleaser. Plus, it’s easy to make and can be prepared beforehand, making it perfect for busy weeknights or meal prep, so it is nice to have a variety of enchiladas to make.
ingredients
To make these delicious Cran-Chicken Enchiladas, you will need the following ingredients:
- Shredded cooked chicken
- Whole cranberry sauce
- Black beans, canned, rinsed and drained
- Salsa
- Colby and Monterey Jack cheese
- Fat-free sour cream
- Green Onions
- Cilantro
- Cumin
- Salt & pepper
- Flour Tortillas
How do you make Cran-Chicken Enchiladas?
Take these Cran-Chicken Enchiladas to another level by making them with my Best Ever 5-Minute Salsa and Best Ever Flour Tortillas or Corn Tortillas.
Pair this With…
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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.
Wow! This screaming make me! Can’t wait to give it a try!
Wow, these look amazing! Pinned it to save for later.
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!
These would be a perfect and tasty way to use up all my extra turkey after Thanksgiving! Thanks for sharing!
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!
This is such a creative take on enchiladas! I love the holiday vibe these flavors give them.
I wasn’t sure about this recipe, but I LOVE the sweet and tangy flavor the cranberries bring. A new Taco Tuesday fave
I was skeptical of this recipe, but it turned out majorly delicious! Thank you for the easy directions!
I can’t tell you enough how much we loved this. It got devoured, haha! Thanks!
I tried the CRAN-CHICKEN ENCHILADAS and they were a wonderful surprise! The combination of cranberry and chicken was unique and so flavorful. My family loved them, and they were gone in no time.