-Shredded cooked chicken – Canned tart cherries in water – Canned black beans – Bottled red salsa – Monterey Jack cheese – Sour cream – Green onions – Fresh cilantro – Cumin – Salt & Pepper – Tortillas – Frozen tart cherries
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.
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.
Cherry Chicken Enchiladas are a delicious, easy twist on enchiladas, combining savory chicken with the sweet tang of tart cherries.