Chicken Enchiladas

61
Chicken Enchiladas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons butter

  • 2

    large onions, thinly sliced

  • 2

    cups chopped cooked chicken

  • ½

    cup diced roasted red bell pepper

  • 2

    (3-ounce) packages cream cheese, cubed

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 4

    (4.5-ounce) cans diced green chiles

  • 1

    small onion, chopped

  • 2

    garlic cloves, minced

  • 2

    teaspoons dried oregano

  • 1

    teaspoon ground cumin

  • ½

    teaspoon sugar

  • 1

    (14½-ounce) can chicken broth

  • ½

    cup salsa

  • 10

    (7-inch) flour tortillas

  • 2

    cups (8 ounces) shredded Cheddar cheese

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 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 13- x 9-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 375° for 20 to 25 minutes or until bubbly. Note: Freeze chile 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. Yield: Makes 4 to 6 servings


Nutrition

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