Creamy Chicken Enchiladas

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.

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 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

Directions

1. In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning.
2. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt.
3. Pour a little green sauce in bottom of 9X13 baking pan.
4. 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.
5. Cover with remaining sauce and top with grated cheese.
6. At this point you may cover and refrigerate.
7. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more.
8. If not refrigerated, bake uncovered for 20 minutes.
9. Makes approximately 12 enchiladas.