Cranberry Chipotle Chicken Enchiladas

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup red onion, finely chopped
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 1/2 cup fresh cilantro, chopped (for garnish)

For the Sauce:

• 1 cup cranberry sauce (whole berry or jellied)
• 1/4 cup adobo sauce from canned chipotle peppers
• 1/4 cup tomato sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground cumin
• Salt to taste

Other Ingredients:

• 8-10 small flour tortillas
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, combine the shredded chicken, black beans, corn, red onion, Monterey Jack cheese, ground cumin, chili powder, salt, and black pepper. Mix well.
3. In a blender or food processor, blend together the cranberry sauce, adobo sauce, tomato sauce, honey or maple syrup, ground cumin, and salt until smooth.
4. Spoon a generous portion of the chicken filling onto each flour tortilla, roll them up, and place them seam side down in the prepared baking dish.
5. Pour the cranberry chipotle sauce evenly over the rolled enchiladas.
6. Sprinkle shredded cheddar cheese over the top.
7. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let the enchiladas rest for a few minutes.
9. Garnish with chopped cilantro.
10. Serve your Cranberry Chipotle Chicken Enchiladas hot.

Enjoy the delightful fusion of sweet cranberry and smoky chipotle in this unique and delicious enchilada recipe!