CRANBERRY CHIPOTLE CHICKEN ENCHILADAS
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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 cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas 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 heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 368 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 623mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 6g fiber), Protein 24g protein.
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Zaki
[email protected]I love the pop of color that the cranberries add to these enchiladas.
Patience Mbiyakhe
[email protected]These enchiladas are a great way to use up leftover chicken.
UnknownReflex
[email protected]The cranberry-chipotle sauce is so unique and flavorful. I've never had anything like it before.
David Pierce
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. They're perfect for potlucks or parties.
Smiley Mfarovah
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. He said they were the best enchiladas he's ever had.
Larry “Overnight traveler” S
[email protected]I wasn't sure about the combination of cranberries and chipotle peppers, but I was pleasantly surprised. The flavors work really well together.
Nadir Ali Chandio Nadir Ali Chandio
[email protected]These enchiladas were easy to make and turned out beautifully. The cranberry-chipotle sauce was a little spicy for my taste, but I still enjoyed them.
James Baldwin
[email protected]The cranberry-chipotle sauce is the star of the show in this dish. It's perfectly balanced, with just the right amount of sweetness, heat, and smokiness.
Tharanga Fernando
[email protected]I love the combination of cranberries and chipotle peppers in this recipe. It's a unique and delicious twist on traditional chicken enchiladas.
Sharon Richison
[email protected]These enchiladas were a hit with my family! The cranberry-chipotle sauce was tangy and flavorful, and the chicken was moist and tender. I will definitely be making this recipe again.