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1
Grease a 13 x 9-inch baking dish.
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2
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).
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3
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.
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4
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.
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5
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.
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6
Set oven to 375u00b0F.
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7
Spread 1/2 of the prepared chile mixture into the bottom of the baking dish.
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8
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.
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9
Top with remaining chile mixture (it does not have to cover the enchiladas completely).
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10
Sprinkle with shredded cheese.
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11
Bake uncovered for about 20-25 minutes, or until bubbly.
