Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet, a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland
Cranberry Chipotle Chicken Enchiladas
Test Kitchen tips
Ingredients
- 2-1/2 cups shredded cooked chicken or turkey
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup 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
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, 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.
- Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5-10 minutes longer.
- <b data-original-title="" title="">To make ahead: </b>Cover unbaked enchiladas and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until casserole is heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5-10 minutes longer.
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