2 cups shredded, cooked chicken
1 cup homemade cranberry sauce
One 15-ounce can black beans, rinsed and drained
1 ½ cups Newman’s Own® Medium Chunky Salsa
1 cup shredded Colby and Monterey 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
Eight 7 – 8 inch whole wheat tortillas
Preheat oven to 350 degrees. Lightly coat a rectangular baking dish with cooking spray; set aside. For filling: In a large bowl stir together chicken, black beans, ½ cup salsa, ¾ cup cheese, yogurt (or sour cream), 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.
For sauce: In a 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.
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