Recipe by dawnie2u
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.
Top Review by artistclogger
This was very good--loved the taste of the green chiles enchilada sauce combined with the monterey jack cheese. And the roasted red peppers were a great addition to the filling. The canned green enchilada sauces at our grocers all contained MSG or additives that I can't eat, so I made green enchilada sauce recipe #55478 from recipezaar. Because we like spicy food, I added a 1/4 tsp cayenne to the sauce and 1/2 tsp also to the filling. We would like it even spicier, so next time (and there will be next time) I will either add jalapeno peppers the mix, increase the cayenne, or top it with hot salsa. Great recipe and tasty combination of flavors--thanks for posting this recipe.
- 2 large onions, thinly sliced
- 473.18 ml cooked chicken, chopped
- 118.29 ml roasted red pepper, chopped
- 170.09 g cream cheese, cubed
- 29.58 ml butter
- 12 flour tortillas, soft taco size
- 2 (1587.57 g) can green enchilada sauce
- 226.79 g monterey jack cheese, grated
- salt, to taste
- salt and pepper, to taste
Directions See How It's Made
- 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.