cranberry chicken enchiladas

12 Dec

i found this recipe right after thanksgiving when i was looking for ways to use up some leftover turkey.  alas, I couldn’t use my oven since it needed to be cleaned out after a small fire from the turkey drippings!   i had a chicken from costco so i decided to go back to this recipe…  glad i did! YUM!!!  husband asked for it to be put in the rotation  thats how much he liked it!



cranberry- chicken enchiladas

adapted from recipegirl


2 to 2½ cups shredded cooked chicken
1 (16 ounce) can whole berry cranberry sauce
1 (15 ounce) can black beans, rinsed & drained
1 1/2 cups bottled salsa
1 cup shredded Colby and Monterey Jack cheese (4 ounces), or more, if desired
1/2 cup sour cream
1/4 cup snipped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 whole- grain tortillas
cilantro, green onions and sour cream for garnish, optional


1. Preheat oven to 350°F. Lightly coat a 13×9-inch baking dish with cooking spray; set aside.

2. For filling, in a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.

3. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes more or until heated through and cheese is melted.

4. Sprinkle with additional cilantro and green onions.


One Response to “cranberry chicken enchiladas”


  1. Roast Turkey and Prosciutto Pizza | ilonaskitchen - April 18, 2013

    […] the crockpot and then using it in various meals. I made jack quesadillas with cranberry salsa and cranberry chicken enchiladas. Both super delicious! This was the third meal made out of the turkey it had way too much going on! […]

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