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
Nutrition InfoNutritional Info


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


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