This was good! I used left over turkey.

Cranberry-Chipotle Chicken Enchiladas
4 corn tortillas

2 cup diced cooked chicken breast

Dash onion powder

1 c. canned black beans, rinsed & drained

11 oz can tomatoes w/ green chilies, drained

1 c. chopped fresh cranberries

½ c. reduced fat shredded cheese

1 chipotle pepper, finely chopped

Spray 2 quart crock with cooking spray. Place one corn tortilla inside. In medium bowl, combine chicken, onion powder, black beans, tomatoes, cranberries, cheese and chipotle pepper. Place fourth of mixture on tortilla and continue to repeat layers, ending with chicken mixture. Cook on high 4 hours.

Yield: 4 servings. Per serving= 365 Calories; 12g Fat (28.9% calories from fat); 38g Protein; 27g Carbohydrate; 6g Dietary Fiber; 90mg Cholesterol; 651mg Sodium.