Chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 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)
• 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)

Recipe

• 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.