Chicken Enchiladas (from Southern Living)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 7
• 2 tablespoons butter
• 1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion)
• 10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available)
• 1/2 cup roasted red pepper, diced
• 2 (3 ounce) packages cream cheese, cubed
• 4 (4 1/2 ounce) cans diced green chilies, drained
• 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
• 7 (7 inch) flour tortillas
• 2 cups shredded cheddar cheese

Recipe

• 1 melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. stir 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 half of the chile mixture on bottom of a lightly greased 13x9 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, spreading to coat. sprinkle with cheese.
• 6 bake at 375 for 20 to 25 minutes or until bubbly.