Chicken Enchiladas with Green Chili Sauce
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
If you are looking for a recipe to make in advance, freeing up some time, this one will work. It's easy to change up the ingredients for the vegetarian in your family or substitute low-fat products when possible. Enjoy!
Ingredients
  • 2 tablespoons butter
  • 2 large onions, thinly sliced
  • 2 cups chopped cooked chicken
  • ½ cup diced roasted red bell pepper
  • 8 oz package cream cheese, cubed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 (4.5 oz) cans diced green chilies
  • 1 small onion
  • 3 cloves of garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon sugar
  • 1 (14½ oz can chicken broth)
  • ½ cup salsa
  • 10 (7-inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • Additional cheese for the center of the enchiladas. The amount is up to you.
Instructions
  1. Melt butter in a skillet over medium-high heat, stirring often.
  2. Add sliced onions and cook 20 minutes or until caramelized. Stir occasionally. Reduce heat to low and add chopped chicken and next 4 ingredients, stirring until combined.
  3. Set aside.
  4. Place chilies and next 5 ingredients in a blender or food processor and pulse until combined.
  5. In a saucepan, bring chile mixture and chicken broth to a boil over high heat and cook 5 minutes or until slightly thickened. The mixture should be the consistency of a thin gravy. Remove from the heat and stir in the salsa.
  6. Spread one-third of the chile mixture on the bottom of a lightly greased 13X9 inch baking dish.
  7. Assemble the enchiladas by placing a spoonful of the chicken mixture in the center of the tortilla, sprinkle with cheese, roll up, and place the seam side down in the baking dish.
  8. When all 10 enchiladas are in the dish, spread the remaining sauce on top of the tortillas and sprinkle with the cheese.
  9. Bake at 375 degrees F. for 20-25 minutes or until bubbly.
  10. Freezing- if you'd like to make in advance, you can freeze the green chili sauce separate from the prepared enchiladas up to 1 month. Thaw in your refrigerator overnight and prepare as directed.
  11. Low calorie- you can substitute ⅓ less fat cream cheese, reduced fat Cheddar cheese, and fat-free tortillas.
  12. YUM YUM!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/chicken-enchiladas-with-green-chili-sauce/