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Chicken Enchiladas
Serving Size: 6
2 large onions, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large green enchilada sauce, can
8 ounces Monterey jack cheese, grated
salt, to taste
2 large cans green chilies
1/2 chopped raw onion
2 cloves garlic, chopped
salt and pepper, to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth
In a wide frying pan over medium heat, cook the onions in butter,
for 20 minutes. Stir frequently to keep onions from burning.
Remove from heat and add chicken, red bell peppers, and cream
cheese; stir gently to blend, and season with salt. Pour a little
green sauce in bottom of 9x13" baking pan.
Spoon about 1/3 cup of filling down center of each tortilla and
roll. Set enchiladas, seam side down in baking pan. Continue
until pan is full. Cover with remaining sauce and top with grated
cheese.
At this point you may cover and refrigerate. Preheat oven to 375
degrees. If refrigerated, bake for 30 minutes, 15 minutes covered,
remove foil and bake 15 minutes more. If not refrigerated, bake
uncovered for 20 minutes.
Makes approximately 12 enchiladas. If you can't find the green
enchilada sauce, you might try pureeing 2 large cans chopped green
chilies with some chopped raw onion, garlic, salt and pepper, dried
oregano leaves, and ground cumin. Then add about 3 small cans
chicken broth, until mixture is the consistency of a thinned gravy.
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Chicken Enchiladas 16