Sweet and Spicy Enchiladas


  • 3/4 cup sour cream
  • 12 ounces chili sauce
  • 14 ounces jellied cranberry sauce
  • 4 cups shredded cooked chicken
  • 2 cups shredded cheese, cheddar/monterey jack
  • 1/2 cup fresh cilantro, chopped
  • 1 cup canned green chilies, chopped
  • 1 jalapeno, finely chopped
  • 12 flour tortillas

To Make:

Preheat oven to 375.

Prep a 13×9 baking dish with cooking spray. Mix together the sour cream, chili sauce, and cranberry sauce. Reserve 1 cup of sauce.

Stir in the chicken, cilantro, green chilies, jalapeno, and half of the cheese.

Divide the mix evenly among the tortillas, roll tightly, and place seam-side down in the baking dish. Top with remaining sauce and cheese.

Cover with foil and bake for 30 minutes. Serves 6.

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Posted in Chicken, Dinner.