This Sunday's Recipe

Ingredients

• 1 (14 ounce) can Ocean Spray® Jellied Cranberry Sauce
• 1 (12 ounce) bottle Heinz® 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 chilies
• 2 tablespoons finely chopped serrano pepper
• 12 (8 inch) flour tortillas
• Cilantro sprigs (optional)

Directions

1. Preheat oven to 375 degrees F.
2. 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.
3. Stir chicken, 1 cup cheese, the chopped cilantro, green chiles and serrano pepper into sauce mixture in large bowl.
4. 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.