Red Chile Cranberry Chicken Enchiladas

Red Chile Cranberry Chicken Enchiladas Ingredients: 2-1/2 cups shredded cooked chicken 1 can (15 ounces) black beans, rinsed and drained 1 cup (4 ounces) shredded Colby-Monterey Jack cheese 1 1/2 jars (13.75 ounces) Red Chile Cranberry Sauce 1/2 cup reduced-fat sour cream 1-1/2 cups salsa, divided 4 green onions, sliced 1/4 cup minced fresh cilantro 1 to 2 tablespoons finely chopped Chipotle peppers in Adobo sauce 1 teaspoon ground cumin 1/2 teaspoon pepper 8 flour tortillas Directions: Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, Chipotle peppers, cumin, and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place seam side down in a greased 13 "x 9" baking dish. Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer. Click here for Red Chile Cranberry Sauce

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