Cranberry Chipotle Chicken Enchiladas

• 2-1/2 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
• 1/2 cup reduced-fat sour cream
• 1-1/2 cups salsa, divided
• 4 green onions, sliced
• 1/4 cup minced fresh cilantro
• 1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 8 whole wheat tortilla or flour tortillas (8 inches), warmed

1. Preheat oven to 350u0b0. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
2. Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.
3. Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165u0b0. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

chicken, black beans, cheese, wholeberry, sour cream, salsa, green onions, fresh cilantro, peppers, ground cumin, chili powder, pepper, whole wheat tortilla

Taken from www.tasteofhome.com/recipes/cranberry-chipotle-chicken-enchiladas/ (may not work)