Email to Dawn Dodge      

Creamy Chicken Enchiladas

Recipe courtesy of Sunset magazine via another Dawn at Gails Recipe Forum who lives somewhere in San Diego. It is a regular at my house now!

These are so good, and you can even make them a day ahead of time. I have also assembled them then frozen them for another time. Just pop them into the oven.

Makes approximately 12 enchiladas.

2 large onions, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large can green enchilada sauce
8 ounces Monterey jack cheese, grated salt (to taste)

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell
peppers, and cream cheese; stir gently to blend, and season with salt.

Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with emaining sauce and top with grated cheese.

At this point you may cover and refrigerate.

Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

Serve over rice.