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Chicken Cream Cheese Enchiladas Recipe

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This recipe for Chicken Cream Cheese Enchiladas, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sariah Homan
Added: Thursday, April 17, 2008


2 tbsp. butter
2 large onions, thinly sliced
2 c. cooked chicken, chopped
1/2 c. roasted red bell pepper, chopped
2 pkg. cream cheese
1/4 tsp. salt
1/4 tsp. pepper
4 cans diced green chilies
1 small onion, chopped
2 garlic cloves, minced
2 tsp. oregano
1 tsp. ground cumin
1/2 tsp. sugar
1 can chicken broth
1/2 c. salsa
10 flour tortillas
2 c. shredded cheddar cheese

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; add chopped chicken and next four ingredients, stirring until combined. Set aside. Pulse chilies and next five 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 consistency of thin gravy). Remove from heat and add salsa.
Spoon chicken mixture in tortilla; roll and place, seam side down, in a baking dish. Top with chili mixture. Sprinkle with cheese. Bake at 375 for 20-25 minutes.

Preparation Time:
Preparation Time:
1 hour




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