Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons butter; 2 large onions, thinly sliced; 2 cups chopped cooked chicken; 1/2 cup diced roasted red bell pepper; 2 (3-ounce) packages cream cheese, cubed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 (4.5-ounce) cans diced green chiles; 1 small onion, chopped; 2 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon sugar; 1 (14 1/2-ounce) can chicken broth; 1/2 cup salsa; 10 (7-inch) flour tortillas; 2 cups (8 ounces) shredded Cheddar cheese

Servings: persons

2 tablespoons butter
2 large onions, thinly sliced
2 cups chopped cooked chicken
1/2 cup diced roasted red bell pepper
2 (3-ounce) packages cream cheese, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4.5-ounce) cans diced green chiles
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sugar
1 (14 1/2-ounce) can chicken broth
1/2 cup salsa
10 (7-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese

1
Melt butter in a large skillet over medium-high heat, stirring often; add sliced onions, and cook 20 minutes or until caramelized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside.
2
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
3
Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat, and stir in salsa.
4
Spread one third chile mixture evenly on bottom of a lightly greased 13- x 9-inch baking dish.
5
Spoon chicken mixture evenly down center of each tortilla; roll up, and place, seam side down, in prepared baking dish. Top with remaining chile mixture; sprinkle with cheese.
6
Bake at 375u00b0 for 20 to 25 minutes or until bubbly.
7
Note: Freeze chile mixture and filled tortillas separately up to 1 month, if desired. Thaw in refrigerator overnight. Prepare and bake as directed.
8
To lighten: Substitute 1/3-less-fat cream cheese, 2% reduced-fat Cheddar cheese, and fat-free tortillas.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 2 large onions, thinly sliced, 2 cups chopped cooked chicken, 1/2 cup diced roasted red bell pepper, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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