Chicken Enchiladas

Ingredients

• 2 large onions, sliced
• 2 T butter
• 2 c cooked chicken
• 1/2 c chopped roasted red peppers
• 6 oz cream cheese, cut in cubes
• 1/4 t salt and 1/4 t pepper
• 4 (4-oz) cans diced green chiles
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 t oregano
• 1 t ground cumin
• 1/2 t sugar
• 1 (14oz) can chicken broth
• 1/2 c salsa
• 8 (7”) flour tortillas
• 1-2 c shredded cheddar cheese

Instructions

1. Saute sliced onions for 20 minutes, reduce heat and stir in chicken, red peppers, cream cheese, salt and pepper. Mix well and set aside.
2. Pulse green chiles, chopped onion, garlic, oregano, cumin and sugar in a food processor. Pour into a sauce pan and add broth. Boil for about 5 minutes, remove from heat and add salsa.
3. Spread 1/3 of the chile mixture in a buttered 9×13 baking dish. Spoon chicken mixture down the center of each tortilla and roll up. Place seam side down in the baking dish and top with the remaining chile mixture.
4. Sprinkle cheddar cheese on top. Bake at 375 for 20 minutes.

Notes

I topped with my guacamole to offset the heat of the green chills.

By Kathy Miller via Sue Braddock
Adapted from "A Savory Place" Micah's Place Cookbook