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Recipe Summary

prep:
25 mins
bake:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 34g; cholesterol 95mg; saturated fat 13g; carbohydrates 49g; mono fat 7g; poly fat 9g; insoluble fiber 9g; sugars 6g; protein 33g; vitamin a 923.2IU; vitamin c 15.4mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 7.1mg; vitamin b6 0.5mg; folate 92.7mcg; vitamin b12 0.5mcg; sodium 848mg; potassium 655mg; calcium 393.8mg; iron 4.1mg.
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