Chicken Enchiladas

READY IN: 1hr 20mins


  • 2
    tablespoons butter
  • 2
    tablespoons vegetable oil (can use more)
  • 3
    medium onions, thinly sliced
  • 2
    tablespoons fresh minced garlic (optional)
  • 2 12
    cups cooked chicken, diced
  • 12
    cup chopped roasted red pepper (use store-bought roasted peppers in the jar)
  • 1
    (8 ounce) package cream cheese, cubed
  • salt and pepper
  • 14 - 12
    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
  • 12
    teaspoon sugar
  • 1
    (14 ounce) can chicken broth, undiluted
  • 12
    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.