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I know. I know. Did I really just add cranberries to enchiladas?
Yes, I did.
BUT hear me out because I promise, THESE are worth it.
Here’s the deal, I have been wanting to make some enchiladas w/fire roasted tomatillo cranberry sauce for forever. Ok, or at least for the last two-weeks, but I kept putting it off because I really just did not have an idea that sounded all that awesome (only awesomeness goes up on the site!). That is until I started stocking up on fresh cranberries. Then, like happens with all my favorite recipes, the name fire roasted tomatillo cranberry sauce came into my thoughts.
I LOVE when this happens. If I get a name that sounds good, I am golden. I build the recipe around the name. It’s a little odd, but I don’t know, it works for me sometimes.
I am really into cranberries at the moment. I think it is because up until last year I had never actually had fresh cranberries. Just the dried, sugared cranberries. I know, this is crazy.
I mean, what about cranberry sauce at Thanksgiving? Yeah, well I was brought up to think that cranberry sauce was no good and that I should really just focus on the turkey, gravy, mashed potatoes and sweet potatoes. Although, I never really liked gravy growing up. I mean, I think it’s awesome now, but as a kid, I never took any gravy. What was wrong with me? I missed out on some of the most delicious parts to Thanksgiving for so many years. Ugh. I guess I will just have to make up for it in Thanksgiving’s to come.
Sounds pretty good.
I realize that I may be jumping the gun a week or two by posting these now. I probably should have waited until after Thanksgiving for such a festive looking recipe, but my new motto is PLAN in advance. Plus, cranberries are only in season for just a couple of months, I figure I should use em up well I can. You know?
And well, with November literally being 3 days away, this means the start of easy, make ahead holiday meals. Clearly, this dish should be at your next family dinner, dinner party or small gathering. They are kind of perfect for all three.
Let’s just list off all the pros of this recipe, shall we? I think we shall.
1.) Simple ingredients and minimal time in the kitchen. The chicken gets roasted during the same time as the tomatillos, cranberries and garlic making this a fairly quick meal. Once the chicken is done, you are going to want to “fire roast” the tomatillos under the broiler to give them a nice char. It’s adds that smoky fire roasted flavor without actually standing over a fire and roasting them…ahh, but I just have to say that right now standing over a hot fire sounds so nice. It’s cold and snowy and a hot blazing fire sounds soo good.
2.) These are actually a pretty healthy meal with the lean chicken, corn tortillas, tomatillos, fresh cranberries and garlic. Lots of nutrient dense foods going on. Gotta love that this time of year.
3.) These are the picture perfect, make ahead meal. Prep everything in advance and then either place in the fridge to be baked within a few days or cover tightly and freeze for up to two months. Just thaw them in the fridge overnight and bake as directed the next day. Easy peasy.
4.) The presentation of these enchiladas is pretty perfect for both November and December (just thinkin ahead so you don’t have to). I mean look at those pretty red cranberries. I cannot get enough.
5.) They are a huge hit. Like huge. Even the brothers ate them. That’s the truest test there is. Oh but, if you have picky eaters, make sure the sauce is completely smooth and I wouldn’t add any fresh cranberries onto the top after baking to make the dish look pretty. That does not fly with picky eaters. They just want to see the cheese. Can’t blame um though, cheese is always a good thing to see.
In case you are wondering, the Tomatillo Cranberry Sauce does not taste like grandmas cranberry sauce. It’s spicy, just like any enchilada sauce should be. You can tone the spicy down or bump up, but I like it just the way I have it written. The cranberries offset the spiciness perfectly and when combined with smoked gouda cheese? Well, it’s just really good.
I highly recommend adding a side of spanish rice to complete the meal. In my head, no enchilada recipe is complete without some rice. Gotta have the rice.
I guess you could do a salad, but then again, maybe not. I mean, we all really just want the rice and isn’t their enough health in the tomatillo cranberry sauce? I think so.
Oh my gosh or better yet, to your side of rice, add a big fat bowl of gauc and a big fat pile of tortilla chips. Get the blue corn flax-seed ones from Target so we can all tell ourself what a healthy balanced meal we are having.
Yes, DO THAT.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Because you need these… with a side of chips + guac.
I can’t believe this has white cheddar and gouda AND it’s an enchilada. My. Watering. Need. Now.
Wow. I was so entranced by this recipe, I can’t type straight. I meant Mouth. Watering. Need. Now. Ha!
Thanks Jennifer! Oh and two cheese is always better than one! 🙂
These enchiladas do look incredible! Love, love, love the flavours! Bookmarking!
Thanks Jess!
These enchiladas sound incredible! I’m kind of obsessed with the brown sugar roasted chicken idea and that sauce… too good!
Thanks Laura! The chicken is so good. I love just making with a side of rice too.
Tieghan, love this. . so inventive and creative!!! Winning!
Thank you!
I’m falling all over for that sauce! This dish looks absolutely lovely!
Thanks Lisa!
That sauce! Did you just start eating it with a spoon? Love tomatillo… and this is such a wonderfully unique way of incorporating it into a dish. Also, can we talk about how much I miss roast chicken? I don’t think about it until I see a picture or smell it… and then I start drooling.
Haha! Almost! 🙂
Thanks Brian!
Okay I’m intrigued! Gonna have to try this.
Thanks Naomi!
So much epicnesss in one dish!!! (*and epicness is now a word. k. thanks.)
Thanks Lauren!
Fantastic – just great! Love this recipe Tieghan!
Thanks Kathy! 🙂
Tieghan, it’s like you can read my mind! How did you know I have been planning a Mexican themed “welcome-home” dinner for my sister?! (Who has been living in Japan for the past two years.) I will definitely be using this recipe!
Oh no way!! I hope this is a hit, thank you!!!
Oh and tell her I said welcome home!
Good Grief Girl! How are you not married yet?? If you were still in Ohio, maybe I would look you up!
Haha!
Thank you!
This looks like total heaven. Yes, I will have some for breakfast please.
Thanks Brenda!
Um….I left a saliva trail on my phone cause these looked so good!
Ha! thanks!
I don’t know why I am telling you this, because you’re gonna judge me. But I don’t like cranberry sauce, or gravy on my turkey. I like ketchup.
Because, I’m 5. BUT, I’ll take the cranberry sauce ALL over thee enchiladas any day! Pinned!
this really made me lol, just thought I’d say so!
Yea!! Thanks Christine! 🙂
HAHA! No judging here. I mean, everybody it’s few things that are odd…trust me I have a bunch! LOL!
Thanks Taylor!
This looks and sounds incredible! Love the creative twist!! And I say yes(!) to the side of guac and tortilla chips!
Thanks Annie! 🙂