Cranberry Chipotle Chicken Enchiladas Recipe

Name: Cranberry Chipotle Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups shredded cooked chicken or turkey; 1 can (15 ounces) black beans, rinsed and drained; 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided; 1 can (14 ounces) whole-berry cranberry sauce, divided; 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 teaspoon chili powder; 1/2 teaspoon pepper; 8 whole wheat tortilla or flour tortillas (8 inches), warmed

Servings: persons

2-1/2 cups shredded cooked chicken or turkey
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
1 can (14 ounces) whole-berry cranberry sauce, divided
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 teaspoon chili powder
1/2 teaspoon pepper
8 whole wheat tortilla or flour tortillas (8 inches), warmed

1
Preheat oven to 350u00b0. 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, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
2
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.
3
Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165u00b0. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

1170

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/2 cups shredded cooked chicken or turkey, 1 can (15 ounces) black beans, rinsed and drained, 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided, 1 can (14 ounces) whole-berry cranberry sauce, divided, and more.

Yes, Cranberry Chipotle Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Chipotle Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions