These easy, festive enchiladas come together quickly with rotisserie chicken or leftover turkey. Everyone loves the slightly spicy, cheesy filling and the smoky cranberry infused sauce.
If you’re tired of the same old Thanksgiving dinner leftovers year after year, then you’ve got to try this amazing holiday inspired twist on the usual chicken (or turkey!) enchiladas.
Honestly, I was a bit skeptical about how all of these ingredients would work together, but I didn’t have anything to worry about. These enchiladas are my family’s favorite new way to enjoy leftover turkey.
And of course, they can also be made with leftover shredded chicken, or my favorite dinner prep time-saver, the supermarket rotisserie chicken.
If you’ve made your own cranberry sauce for your Thanksgiving feast, and have leftovers of that, you can definitely use that in this recipe in place of the canned stuff. I’m sure it would make these enchiladas even more amazing!
The filling for these enchiladas is loaded with cheese, savory seasonings, a bit of cranberry sauce and some salsa. The sauce features canned chipotles in adobo, which give this dish a wonderful smoky flavor.
Chipotles in adobo sauce can be very spicy, so don’t go overboard. You definitely won’t use the whole can, but the leftovers can be frozen. I usually put two peppers in a small zip-top bag, so they’re perfectly portioned for using in most Mexican-inspired recipes.
Like most enchiladas, these taste even better the next day. So you’ll want to plan for leftovers. If there’s no chance for leftovers at your house, you can definitely prepare this dish a day ahead.
I absolutely love all the traditional Thanksgiving leftovers. I mean, would it even be Thanksgiving without turkey sandwiches for lunch the next day?
But it doesn’t take long post-holiday feast for me to start craving something besides turkey sandwiches and turkey soup. Which is why I love this unique and delicious recipe.
If you’re looking for a twist on the usual holiday leftovers, be sure to give these Cranberry Chipotle Chicken Enchiladas a try. I hope you love them as much as we do.
Be sure to save this recipe for Cranberry Chipotle Chicken (or Turkey) Enchiladas to your favorite Pinterest board for later.
Here’s what you’ll need to make Cranberry Chipotle Chicken (or Turkey) Enchiladas
- Chicken or turkey
- Monterey Jack cheese
- Cranberry sauce
- Sour cream
- Salsa
- Produce: green onions, cilantro
- Chipotles in adobo
- Spices: cumin, chili powder, salt and pepper
- Flour tortillas
Cranberry Chipotle Chicken (or Turkey) Enchiladas
Ingredients
- 2-3 cups cooked shredded chicken or turkey
- 1 1/2 cups shredded Monterey Jack cheese divided
- 1/4 cup sour cream
- 2-3 green onions sliced
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 14 oz. can whole berry cranberry sauce
- 1 1/2 cups salsa
- 1-2 tablespoons finely chopped chipotle peppers in adobo sauce
- 8 8-inch flour tortillas
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
- In a large bowl, stir together the chicken or turkey, 1 cup of cheese, sour cream, green onions, cilantro, cumin, chili powder, and salt and pepper.
- In a medium bowl, stir together the cranberry sauce, salsa and chipotles in adobo. Add one cup of the sauce to the chicken mixture and mix well. Spread a thin layer of the sauce in the bottom of the prepared pan.
- Spread about 1/2 cup of the filling into the center of each tortilla. Roll up and place seem side down in the baking dish. Spread the remaining sauce over the enchiladas.
- Cover and bake for 20-25 minutes. Uncover and sprinkle withe remaining 1/2 cup cheese. Bake an additional 5-10 minutes, or until cheese is melted and sauce is bubbly.
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Nutrition
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Who Dished It Up First: Adapted from Taste of Home
