Ingredients: |
Ingredients: 2 tbsp butter
2 large onions
2 c cooked chicken
1/2 c diced roasted red pepper
2 (3oz) pkg cream cheese,cubed
1/4 tsp salt
1/4 tsp pepper
4 (4.5-oz) cans diced green chilies
1 sm onion,chopped
2 garlic cloves, minced
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp sugar
1 can chicken broth
1/2 c salsa
10 (7-inch) flour tortillas
2 c shredded cheddar cheese
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Directions: |
Directions:Melt butter in a large skillet over medium-high heat, stirring often; add sliced onions, and cook 20 minutes or until caramelized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside. Pulse chilies and next 5 ingredients in blender or food processor several times until combined. Bring chili mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of thin gravy.) Remove from heat, and stir in salsa. Spread one third chili mixture evenly on bottom of a lightly greased 13x9 inch baking dish. Spoon chicken mixture evenly down center of each tortilla; roll up, and Place, seam side down, in prepared baking dish. Top with remaining chili mixture; sprinkle with cheese. Bake at 375 degrees for 20 to 25 minutes or until bubbly.
Note: freeze chili mixture and filled tortillas separately up to 1 month, if desired. Thaw in refrigerator overnight. Prepare and bake as directed. To lighten: substitute 1/3 less fat cream cheese, 2% reduced-fat cheddar cheese, and fat-free tortillas
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This recipe for Chicken enchiladas is from