Chicken and Potato Enchiladas with Cranberry Salsa

Chicken and Potato Enchiladas with Cranberry Salsa


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This Mexican-inspired casserole recipe makes a wonderful way to use the leftovers the the day after your holiday party. This recipe is so easy, you could practically do it with your eyes closed!

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Serving Size / Yield

6-8 servings


  • 2 1/2 C. leftover cranberry sauce
  • 1 16 oz. can red or green sauce
  • 2 lb. leftover chicken (any other meat also works, just make sure it's cut into small pieces or shredded)
  • 1 1/2 C. leftover mashed potatoes
  • 1/4 C. sour cream
  • 2 C. shredded cheddar cheese, divided
  • 6 8-inch flour tortillas

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Preheat oven to 375 degrees. In a medium bowl combine cranberry sauce, red or green sauce. Whisk until combined (you may need to pop it into a microwave for 30 seconds). Pour 1/4 cup sauce in the bottom of a 9x13-inch baking dish. Fill tortillas with leftover chicken and mashed potatoes, roll and place in baking dish with the seam side down. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, in preheated oven for 30 minutes.

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