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Chicken Cranberry Enchiladas

Prep Time: 15 minutes

Cook Time: 55 minutes

Servings: 8
 

Ingredients:

-          2 cups shredded cooked chicken

-          1 cup homemade cranberry sauce

-          1 – 15 ounce can black beans, rinsed and drained

-          1 ½ cups Newman’s Own Medium Chunky Salsa

-          1 cup shredded Colby and Monterey Jack Cheese

-          ½ cup 2% Greek yogurt or sour cream

-          3 green onions, diced

-          ¼ cup fresh cilantro

-          ½ tsp salt

-          ½ tsp ground black pepper

-          8 – 7 to 8 inch whole wheat tortillas

Instructions:

1.)    Preheat oven to 350 degrees.  Lightly coat a rectangle baking dish with cooking spray; set aside.  For filling, in a large bowl stir together chicken, black beans, ½ cup salsa, ¾ cup cheese, sour cream (or yogurt), 2 diced green onions, cilantro, salt and pepper.  Spoon about 2/3 cup filling on each tortilla.  Roll up tortillas around filling.  Place, seam side down, in prepared dish; set aside.
2.) For sauce, in bowl stir together cranberry sauce and salsa.  Spoon over filled tortillas.  Cover with foil.  Bake for 45 minutes.  Uncover; top with remaining cheese.  Bake 5 to 10 minutes more until heated through and cheese is melted.  Sprinkle with additional cilantro and green onions.
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