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Cranberry Chipotle Chicken Enchiladas

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

By Taste Of Home Editorial Team

Recipe by Julie Peterson, Crofton, Maryland

Tested by Taste Recipes Test Kitchen

Taste Recipes'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

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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
    2 reviews
    Prep Time 30 min
    Cook Time 30 min
    Yield 8 enchiladas

    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
    Text Ingredients

    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.

    Nutrition Facts

    1 enchilada: 368 calories, 6g fat (3g saturated fat), 53mg cholesterol, 623mg sodium, 54g carbohydrate (15g sugars, 6g fiber), 24g protein.

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