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.