Spicy Enchiladas

You can mix these enchiladas up in a snap.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 (16 ounce) can  ocean spray whole berry cranberry sauce
• 1 (10 ounce) can  enchilada sauce (red)
• 1 (16 ounce) can  fat-free refried beans
• 1 (15 ounce) can  99%  fat free turkey chili with beans
• 1 (4 1/2ounce) can green chilies, chopped
• 6  burrito-size flour tortillas (about 8-inches)
• 2  cups  shredded  mexican cheese or 2  cups monterey jack cheese
• 1  green onion, sliced, garnish

Directions

1. Pre-heat oven to 350 degrees.
2. Spray a 13"X9" baking dish with non-stick spray.
3. Combine cranberry and enchilada sauces in a medium saucepan.
4. Bring to a simmer over medium heat, stirring occasionally until cranberry sauce has melted, about 5 minutes.
5. Meanwhile, place chili, beans and green chiles in a large bowl and stir to combine.
6. Place 3 tablespoons of shredded cheese in the middle of a tortilla and top with about 1/2 cup of bean mixture.
7. Roll up and place in baking dish, continue filling tortillas.
8. Pour heated sauce over rolled enchiladas.
9. Sprinkle top with remaining cheese.
10. Bake at 350 degrees for 25-30 minutes or until heated through.
11. Let stand for 5 minutes before serving.
12. Garnish with sliced green onions.