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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Prep Time:15 minutes
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Cook Time: 35 minute
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Servings:6 servings
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INGREDIENTS
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Prep Time:15 minutes
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Cook Time: 35 minute
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Servings:6 servings
INGREDIENTS
- 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
DIRECTIONS
DIRECTIONS
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.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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