Sweet and Spicy Chicken Enchiladas

(2)
Sweet and Spicy Chicken Enchiladas
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Prep Time

Cook Time

Yield

Makes 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 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

Directions

Preheat oven to 375ºF.

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.

Makes 6 servings

Reviews

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So Good!!

Cristin from Gatlinburg, TN

My family loves these !! I added a bit of fresh corn-on-the- cob sliced right off the cob to the enchiladas. You do not need to cook the corn separately 😊

This Recipe is a Wninner

Cristin from Gatlinburg, TN

I will be making this recipe for many family meals

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