Chicken Enchiladas
- Reviews 6
Ready In: 1 hr 20 mins
Yields: 10 enchiliadas
Ingredients
CHICKEN FILLING MIXTURE
- 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)
CHILE MIXTURE
- 4 (4 1/2ounce) 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)
Directions
- 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.
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