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This is one of my signature dishes. The sweetness of the caramelized onions really makes this dish, so don't skimp on the time to cook the onions. I always double the recipe and freeze one batch. I usually serve this with refried beans and either a Mexican Rice Pilaf or Sopa de Seca. If serving these with rice and beans, one enchilada per person is what I usually figure on. They are very rich and filling. It helps with rolling these if you heat the tortillas a little before filling them.
- 2 large onions, thinly sliced
- 2 cups cooked chicken, chopped
- 1⁄2 cup roasted red pepper, chopped
- 6 ounces cream cheese, cubed
- 2 tablespoons butter
- 12 flour tortillas, soft taco size
- 2 (28 ounce) cans green enchilada sauce
- 8 ounces monterey jack cheese, grated
- salt, to taste
- salt and pepper, to taste
- 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 C 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.