Ingedients:
4 – 6 chicken breasts,
can of whole cranberry sauce *
1/2 bottle (so use 8 oz) French or light French dressing
1 package onion soup mix (dry)
Mix and pour over chicken, cook in crock pot on low for 5-6 hours or high for 3-4 hours until chicken falls apart, shred and serve over rice.
*(I am also going to try the jellied kinds since that is what I have extra cans of. I will let you know how it turns out.
Print Recipe
Ingredients:
2 cups shredded cooked chicken *
1 cup homemade cranberry sauce *
1 – 15 ounce can black beans, rinsed and drained
1 ½ cups Newman’s Own Medium Chunky Salsa
1 cup shredded Colby and Monterrey Jack Cheese
½ cup 2% Greek yogurt or sour cream
3 green onions, diced
¼ cup fresh cilantro
½ tsp salt
½ tsp ground black pepper
8 – 7 to 8 inch whole wheat tortillas
* or use the above recipe of cranberry chicken
Instructions:
1.) Preheat oven to 350 degrees. Lightly coat a rectangle baking dish with cooking spray; set aside. For filling, in a large bowl stir together chicken, black beans, ½ cup salsa, ¾ cup cheese, sour cream (or yogurt), 2 diced green onions, cilantro, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam side down, in prepared dish; set aside.
2.) For sauce, in bowl stir together cranberry sauce and salsa. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
Recipe from: http://www.multiplydelicious.com/thefood/2010/01/chicken-cranberry-enchiladas/
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