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Cranberry Chipotle Chicken Enchiladas
Ingredients
  • 2-½ cups shredded cooked chicken or turkey
  •  
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
  • 1 can (14 ounces) whole-berry cranberry sauce, divided
  • ½ cup reduced-fat sour cream
  • 1-½ cups salsa, divided
  • 4 green onions, sliced
  • ¼ cup minced fresh cilantro
  • 1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon pepper
  • 8 whole wheat tortilla or flour tortillas (8 inches), warmed
Steps
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