This recipe also works well with cooked turkey. Make a double batch of chili mixture and freeze up to 1 month to have ready for the next time you make these. If desired use low-fat cream cheese.
- Ready In:
- 1hr 20mins
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)
- 4 (4 1/2 ounce) 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)
- 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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I use the regular "red" sauce from a can and it still tastes amazing! I've been making this since 2011 and again still rocks our socks. My tip: use chicken thighs or a roasted chicken or the crockpot chicken recipe, and fork the chicken apart (you want to recognize it's chicken). Thanks Kittencalskitchen for this recipe, an enchilada recipe on which to judge all other enchiladas!
Made this for Think Pink Cancer Awareness 2010. A wonderful and tasty dish. I cut the recipe in half and served with Baked Spanish Rice#136094 with sides of salsa, sour cream and guacamole. Made for quite a festive meal. I followed the directions and will make this again but it is a little different than DH and I were use to in the sauce mixture.