Best 3 Cranberry Chipotle Chicken Enchiladas Recipes
Indulge in a tantalizing culinary journey with our Cranberry Chipotle Chicken Enchiladas, an explosion of flavors that will leave your taste buds dancing with delight. This delectable dish combines the tangy sweetness of cranberries, the smoky heat of chipotle peppers, and the savory richness of chicken, all enveloped in a warm embrace of soft tortillas and melted cheese.
As you embark on this culinary adventure, you'll discover a treasure trove of enchilada variations, each offering a unique twist on this classic Mexican dish. From the classic Creamy Poblano Chicken Enchiladas, where tender chicken mingles with a creamy poblano sauce, to the mouthwatering Black Bean and Sweet Potato Enchiladas, a vegetarian delight bursting with vibrant flavors, there's something to satisfy every palate.
For those who crave a touch of heat, the Spicy Verde Enchiladas, brimming with a zesty tomatillo sauce, are sure to ignite your senses. And if you're seeking a lighter option, the refreshing Chicken Enchiladas with Avocado Cream Sauce offer a delightful balance of flavors, with a creamy avocado sauce that complements the succulent chicken filling.
No matter your preference, these enchilada recipes promise a symphony of flavors that will transport you to the vibrant streets of Mexico. Gather your ingredients, fire up your oven, and prepare to savor these culinary masterpieces that will become instant favorites in your kitchen.
CHIPOTLE CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
- Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.
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.
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS RECIPE
Provided by bweber
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. Make-ahead option: 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.
Tips:
- To save time, use store-bought enchilada sauce. Choose a sauce that has a good balance of heat and flavor.
- If you're using dried chipotle peppers, be sure to rehydrate them before using. Simply place them in a bowl of hot water for 30 minutes, then drain and chop.
- For a vegetarian version of this recipe, omit the chicken and add extra beans and vegetables, such as bell peppers, corn, or zucchini.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded cheese.
Conclusion:
Cranberry chipotle chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. The combination of sweet cranberries, spicy chipotle peppers, and tender chicken is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give these enchiladas a try.
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