1 can (348mL) Ocean Spray® Jellied Cranberry Sauce
1 bottle (455mL) Heinz® Chili Sauce
3/4 cup (175mL) sour cream
4 cups (950mL) shredded rotisserie chicken meat
2 cups (500ml) shredded Mexican cheese blend
1/2 cup (125mL) chopped fresh cilantro
2 4.5-ounce (128g) cans chopped green chiles
2 tablespoons (30mL) finely chopped serrano pepper
12 8-inch (20cm) flour tortillas
cilantro sprigs, optional
Preheat oven to 375ºF (190 ºC).
Spray 13 x 9-inch (33 x 23cm) baking dish with cooking spray. Stir together cranberry sauce, chili sauce and sour cream in large bowl. Reserve 1 cup (250mL) and set aside.
Stir chicken, 1 cup (250mL) 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 (250mL) 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.