Cranberry Chipotle Chicken (or Turkey) Enchiladas
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.
Servings: 6 -8 servings
Calories: 384kcal
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 9x13 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.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 22g | Protein: 37g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 668mg | Fiber: 2g | Sugar: 14g