Tasty enchilada version with spicy and sweet.

Cranberry Chipotle Chicken Enchiladas

2 ½ c. diced cooked chicken

15 oz can black beans, rinsed and drained

1 c. shredded, reduced fat Colby-Jack cheese, divided

14 oz can whole berry cranberry sauce, divided

3 oz light cream cheese

1 ½ c. salsa, divided

1 to 2 TB finely chopped chipotle peppers in adobo sauce

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

½ tsp black pepper

8 low carb tortillas

Preheat oven to 350*. Combine chicken, beans, ¾ cup of cheese, 2/3 cup cranberry sauce, cream cheese, salsa, chipotle peppers, cumin, chili powder, and pepper. Place ¾ c of chicken mixture on the center of each tortilla. Roll up and place in greased 13×9 pan, seam side down. Combine the remaining salsa and cranberry sauce; pour over enchiladas and top with remaining cheese. Bake 25 minutes or until bubbly.

Yield: 8 servings.