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Sweet and Spicy Chicken Enchiladas

Cook Time: 35 minutes

Servings: 6

Here's a simple way to spice up an old favorite. It's got sweet and cheesy charm to melt your heart while it heats up your tongue.


  1 14-ounce can Jellied Cranberry Sauce

  1 12-ounce jar Chili Sauce

  3/4 cup Sour cream

  4 cups 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 Tbs Finely chopped serrano pepper

  12 8-inch pieces Flour tortillas

  Cilantro sprigs

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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.