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Dawn's Chicken Enchiladas

Source of Recipe

justmecookin


List of Ingredients

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


Recipe

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. Pulse chiles and next 5 ingredients in blender or food processor several times until combined.

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. Spread one third chile mixture evenly on bottom of a lightly greased 13- x 9-inch baking dish.

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. Bake at 375 degrees for 20 to 25 minutes or until bubbly. Makes 4 to 6 servings