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.
