Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: CHICKEN FILLING MIXTURE; 2 tablespoons butter; 2 tablespoons vegetable oil (can use more); 3 medium onions, thinly sliced; 2 tablespoons fresh minced garlic (optional); 2 1/2 cups cooked chicken, diced; 1/2 cup chopped roasted red pepper (use store-bought roasted peppers in the jar); 1 (8 ounce) package cream cheese, cubed; salt and pepper; 1/4 - 1/2 teaspoon cayenne pepper, add in only if you like spice (optional); CHILE MIXTURE; 4 (4 1/2 ounce) cans diced green chilies; 1 small onion, chopped; 1 tablespoon minced fresh garlic (or to taste); 2 teaspoons dried oregano; 2 teaspoons cumin; 1/2 teaspoon sugar; 1 (14 ounce) can chicken broth, undiluted; 1/2 cup salsa; 10 (7 inch) flour tortillas; 3 cups grated tex-mex cheese (or to taste, or use old cheddar cheese)

21 ingredients

11 steps

Ingredients

CHICKEN FILLING MIXTURE
2 tablespoons butter
2 tablespoons vegetable oil (can use more)
3 medium onions, thinly sliced
2 tablespoons fresh minced garlic (optional)
2 1/2 cups cooked chicken, diced
1/2 cup chopped roasted red pepper (use store-bought roasted peppers in the jar)
1 (8 ounce) package cream cheese, cubed
salt and pepper
1/4 - 1/2 teaspoon cayenne pepper, add in only if you like spice (optional)
CHILE MIXTURE
4 (4 1/2 ounce) cans diced green chilies
1 small onion, chopped
1 tablespoon minced fresh garlic (or to taste)
2 teaspoons dried oregano
2 teaspoons cumin
1/2 teaspoon sugar
1 (14 ounce) can chicken broth, undiluted
1/2 cup salsa
10 (7 inch) flour tortillas
3 cups grated tex-mex cheese (or to taste, or use old cheddar cheese)

Directions

1

Grease a 13 x 9-inch baking dish.
2

For the chicken filling mixture; melt butter with the oil in a large skillet over medium-high heat; add in sliced onions and cook about 20 minutes until browned and caramelized (adding the garlic if using the last few minutes).
3

Reduce the heat to low, and add in the chopped chicken, roasted red bell peppers and cream cheese; mix with a wooden spoon until combined, then add in salt and pepper to taste; set aside.
4

For the chile mixture; In a food processor pulse all the green chilies with the chopped small onion, garlic, oregano, cumin and 1/2 teaspoon sugar until combined, then place in a saucepan.
5

Add in the chicken broth to the chili mixture and bring to a boil over medium-high heat; cook/simmer for 5 minutes or until slightly thickened (the mixture should look like the consistency of thin gravy) remove from heat and stir in the salsa.
6

Set oven to 375°F.
7

Spread 1/2 of the prepared chile mixture into the bottom of the baking dish.
8

Spoon the chicken mixture evenly down the center of each tortilla; roll up and place seam-side down in the baking dish on top of the chile mixture.
9

Top with remaining chile mixture (it does not have to cover the enchiladas completely).
10

Sprinkle with shredded cheese.
11

Bake uncovered for about 20-25 minutes, or until bubbly.