Sweet and Spicy Chicken Enchiladas

Sweet and spicy chicken enchiladas
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Prep Time

Cook Time


6 servings


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.


Sweet and Spicy Chicken Enchiladas

Sweet and Spicy Chicken Enchiladas

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