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Ingredients

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Directions

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  • Rinse the 2 cups cranberries in cold water; drain. Coarsely chop cranberries. In a medium saucepan, combine cranberries, drained beans, tomato, onion, mayonnaise, cumin and cayenne. Cook, uncovered, over medium heat 8 to 10 minutes or until onion is tender and mixture is heated through and slightly thickened, stirring occasionally. Stir in chicken.

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  • Line a shallow baking pan or large baking sheet with foil. Spread one-third of the cranberry mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Top each with another tortilla. Spread with another one-third of the cranberry mixture, sprinkle with remaining 1/2 cup cheese and top with the remaining two tortillas. Spread with the remaining cranberry mixture.

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Instructions Checklist
Instructions Checklist
  • Bake the tortillas, uncovered, in a 350 degree F oven about 15 minutes or until heated through and cheese is melted. To serve, sprinkle with additional cheese. Cut each into four wedges. Top with sour cream and lettuce. Garnish with additional cranberries. Makes 4 servings.

Nutrition Facts

634 calories; total fat 34g; saturated fat 13g; polyunsaturated fat 9g; monounsaturated fat 7g; cholesterol 95mg; sodium 848mg; potassium 655mg; carbohydrates 49g; fiber 9g; sugar 6g; protein 33g; trans fatty acidg; vitamin a 923IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6mg; folate 93mcg; vitamin b12mcg; calcium 394mg; iron 4mg.

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