Ingredients
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2 tablespoons butter
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3 medium onions, thinly sliced
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2 tablespoons fresh minced garlic
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2 1/2 cups cooked chicken, diced
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1/2 cup chopped roasted red pepper (use store-bought roasted peppers in the jar)
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1 (8 ounce) package cream cheese, cubed
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salt and pepper
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1/4-1/2 teaspoon cayenne pepper, add in only if you like spice
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4 (4 1/2 ounce) cans diced green chilies
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1 small onion, chopped
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1 tablespoon minced fresh garlic (or to taste)
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2 teaspoons dried oregano
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2 teaspoons cumin
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1/2 teaspoon sugar
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1 (14 ounce) can chicken broth, undiluted
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1/2 cup salsa
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2 tablespoons vegetable oil (can use more)
Instructions
- Grease a 13 x 9-inch baking dish.
- 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).
- 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.
- 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.
- 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.
- Set oven to 375°F.
- Spread 1/2 of the prepared chile mixture into the bottom of the baking dish.
- 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.
- Top with remaining chile mixture (it does not have to cover the enchiladas completely).
- Sprinkle with shredded cheese.
- Bake uncovered for about 20-25 minutes, or until bubbly.