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Sweet and Spicy Chicken Enchiladas

By: Ocean Spray® and Heinz®

"Here's a simple way to spice up an old favorite. It's got sweet and cheesy charm to melt your heart while it heats up your tongue."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (14 ounce) can Ocean Spray® Jellied Cranberry Sauce
1 (12 ounce) bottle Heinz® Chili Sauce
3/4 cup sour cream
4 cups shredded rotisserie chicken meat
2 cups shredded Mexican cheese blend
1/2 cup chopped fresh cilantro
2 (4.5 ounce) cans chopped green chilies
2 tablespoons finely chopped serrano pepper
12 (8 inch) flour tortillas
Cilantro sprigs (optional)

Directions

Preheat oven to 375 degrees F.
Spray 13 x 9-inch baking dish with cooking spray. Stir together cranberry sauce, chili sauce and sour cream in large bowl. Reserve 1 cup and set aside.
Stir chicken, 1 cup cheese, the chopped cilantro, green chiles and serrano pepper into sauce mixture in large bowl.
Divide chicken mixture evenly down center of each tortilla. Roll tortillas over filling; place seam-side-down in prepared baking dish. Pour reserved 1 cup sauce over enchiladas. Sprinkle with remaining cheese. Cover tightly with foil. Bake for 30 to 35 minutes or until heated through. Garnish with cilantro sprigs, if using.