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Cherry Chicken Enchiladas
Cherry Chicken Enchiladas are a delicious, easy twist on enchiladas, combining savory chicken with the sweet tang of tart cherries.
Servings 6
Calories 325kcal
Ingredients
- 2 1/2 cups shredded cooked chicken
- 15 ounces canned cherries in water drained
- 15 ounces canned black beans rinsed and drained
- 1 1/2 cups bottled red salsa
- 1 cup Monterey Jack cheese
- 1/2 cup fat-free sour cream
- 3 green onions sliced
- 1/3 cup snipped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 whole wheat or regular flour tortillas 7-8 inch
- 1/3 cup frozen tart cherries
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
- In a large bowl, stir together chicken, half the canned cherries in water (drained), beans, 1/2 cup salsa, cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup of the filling on each tortilla. Roll up tortillas around the filling. Place, seam sides down, in prepared dish; set aside.
- For the sauce, stir together the remaining canned cherries, 1 cup salsa and frozen cherries. Spoon over filled tortillas. Cover with foil and bake for 35 minutes.
- Uncover and top with more cheese, if desired. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
Nutrition
Calories: 325kcal | Carbohydrates: 34g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 1283mg | Potassium: 656mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1172IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 4mg