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Sweet and Spicy Chicken Enchiladas

Sweet and Spicy Chicken Enchiladas


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


  1. Heat oven to 375 degrees F.
  2. 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.
  3. Stir chicken, 1 cup cheese, the chopped cilantro, green chiles and serrano pepper into sauce mixture in large bowl.
  4. 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.
  5. Bake for 30 to 35 minutes or until heated through.
  6. Garnish with cilantro sprigs, if using.

Prep Time 15 minutes
Cook Time 35 minutes
Makes 6 servings

Recipe and photo credit: Ocean Spray Cranberries.


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