Cranberry Chipotle Chicken Enchiladas

Name: Cranberry Chipotle Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 enchiladas
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 30 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Julie Peterson, Crofton, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 22, 2023

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

Test Kitchen tips

Warming the tortillas before filling helps to make them more pliable. If the tortillas are already soft, there's no need to heat them up.

TEST KITCHEN APPROVED

Cranberry Chipotle Chicken Enchiladas

Contest Winner

3 Reviews Add your review

Yield:8 enchiladas

Prep:30 min

Cook:30 min

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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

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Directions

1
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.

2
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.
3
To make ahead: 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.