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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from With Love from Mary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp butter
2 lg onions
2 c. chopped cooked chicken
1/2 c diced roasted bell pepper
2 (3 oz.) pkgs cream cheese, cubed.
1/4 tsp salt
1/4 tsp pepper
4 (4.5 oz.) cans diced green chiles
1 small onion, chopped
2 garlic cloves, minced
2 tsp dried oregano
1 tsp cumin
1/2 tsp sugar
1 (14 1/2 oz) can chicken broth
1/2 c salsa
2 c (8 oz.) shredded cheddar cheese

Directions:
Directions:
Melt butter in a lg skillet over med-high heat, stirring often; add sliced onions, and cook 20 min or until carmalized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside.

Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
Bring chile 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 a thin gravy.) Remove from heat, and stir in salsa.
Spread one third chile 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 chile mixture; sprinkle with cheese.
Bake at 375º for 20-25 minutes or until bubbly

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
60 min to prepare; 30 to cook

 

 

 

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