cups grated tex-mex cheese (or to taste, or use old cheddar cheese)
Serving Size: 1 (2697) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 174 g46 %
Total Fat 19.4 g29 %
Saturated Fat 7.9 g39 %
Cholesterol 57.4 mg
Sodium 1341.1 mg
Dietary Fiber 3.3 g13 %
Sugars 5.7 g22 %
Protein 16.4 g
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.