Festive and delicious with a little kick!
Cranberry Chipotle Chicken Enchiladas
Servings
3
servingsPrep time
20
minutesCooking time
30
minutesIngredients
- Enchilada Sauce
3 tbsp Oil
1 tbsp All purpose flour
2 tsp Chili powder
1/2 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Powdered chicken bouillon
1/2 tsp Salt
1/2 tsp Ground cumin
1/4 tsp Cayenne pepper
1/2 tsp Mexican oregano, dried
2 tsp Tomato paste
1 1/2 cups Water
1 14 oz can Jellied cranberry sauce
2 Chipotle peppers, finely chopped
2 tsp Adobo sauce
- Enchiladas
4 oz Cream cheese, softened
1/4 cup Sour cream
3 Green onions, chopped
1/4 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Salt
1/4 tsp Pepper
1 lb Chicken, shredded, canned or roasted
6 Tortillas, corn or flour
8 oz Monterey jack cheese, shredded
Directions
- Heat oven to 350°
- Heat oil in pan and add all the spices, cook on med-low heat 2 minutes. Whisk in flour and cook another 2 minutes. Add the rest of the ingredients for sauce and cook a few minutes until cranberry sauce is melted and sauce is smooth and thickened. Set aside.
- In a bowl add all the enchilada ingredients except tortillas and cheese. Mix well.
- Add a little sauce to the bottom of a 9 x 13 baking dish. Fill tortillas with chicken mixture, a tablespoon of enchilada sauce and a sprinkle of cheese. Roll up tortilla and put into pan seem side down. Cover the enchiladas with remaining sauce and sprinkle the remaining cheese over the top.
- Bake @ 350° for 30 minutes until bubbly and cheese starts to turn golden.
Goodness! You made a recipe that will work for using up our Thanksgiving leftovers. Thank you! I’ll be using it soon.