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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Yahu Un
[email protected]Needs improvement.
Hanok Rawal
[email protected]0/10 would not make again.
Malik kadir Awan
[email protected]This recipe is a fail.
Anita Rai
[email protected]I would not recommend this recipe to anyone.
Yuusuf Cabdi
[email protected]Just awful.
Sajib Modhu
[email protected]These enchiladas were a waste of time and money.
Laura Trotto
[email protected]I followed the recipe exactly, but my enchiladas turned out dry and bland.
Matthew 2021 HD reacting to
[email protected]These enchiladas were really easy to make, but they didn't have a lot of flavor.
kingdolphinyeeter 666
[email protected]I thought the cranberry-chipotle sauce was a bit too sweet, but the rest of the enchiladas were great.
Chet Narayan Mahto
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Thomas Adongo
[email protected]I'm not usually a fan of enchiladas, but these were really good! The cranberry-chipotle sauce was the perfect touch.
Eli Jollie
[email protected]The cranberry-chipotle sauce was amazing! It was the perfect combination of sweet and spicy.
ghumman Ali
[email protected]These enchiladas were easy to make and they turned out great! I will definitely be making them again.
Samara Deabreu
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Bright Asare
[email protected]These enchiladas were delicious! I especially loved the cranberry-chipotle sauce. It was the perfect complement to the chicken and cheese.
Latansa Rodriguez
[email protected]The chicken was moist and flavorful, and the enchiladas were cheesy and gooey. I loved the cranberry-chipotle sauce - it was the perfect balance of sweet and spicy.
Junaidameen 4545
[email protected]These enchiladas were a hit with my family! The cranberry-chipotle sauce was the perfect blend of sweet and spicy. I will definitely be making these again.