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Cran-Chicken Enchiladas
These Cran-Chicken Enchiladas are a delicious twist on classic enchiladas, using your favorite holiday leftovers, topped with a cranberry salsa.
Servings 8
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
Note: This freezes well. In fact, this is my Mom's go-to meal when she is taking dinner to another family. She will double the batch and freeze or deliver to someone else.