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.
Ingredients For Cranberry Chipotle Chicken Enchiladas Recipe
2.5 cup Shredded cooked chicken or turkey
1 can Black Beans, Rinsed And Drained
1 cup Shredded reduced fat colby monterey jack cheese, divided
1 can Whole berry cranberry sauce, divided
0.5 cup Reduced fat sour cream
1.5 cup Salsa, divided
4 Green Onions, Sliced
0.25 cup Minced fresh cilantro
1 tablespoon Finely chopped chipotle peppers in adobo sauce
1 teaspoon Ground Cumin
1 teaspoon Chili powder
0.5 teaspoon Pepper
8 Whole wheat tortilla or flour tortillas , warmed
Nutrition value
137
calories per serving
5 g Fat12 g Protein10 g Carbs3 g FiberOther
Current Totals
5 g Fat
12 g Protein
10 g Carbs
3 g Fiber
MacroNutrients
Carbs
10 g
Protein
12 g
Fiber
3 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
63 mg
Iron
2 mg
Vitamin A
205 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
40 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
0 mg
Phosphorus
147 mg
Selenium
11 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment