Cranberry Chicken Enchiladas
Ingredients
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
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