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Michael in Phoenix

Dawn/MO's Creamy Chicken Enchiladas

Veteran Member
5802 posts
Joined: Dec 9, 2005


Posted to Thread #61 at 1:20 pm on Oct 19, 2006


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient --
Preparation Method
-------- ------------ ---------------------
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 green enchilada sauce -- can
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 remaining
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. Makes approximately 12 enchiladas.

If you can't find the green enchilada sauce, you might try pureeing 2 large cans chopped green
chiles with some chopped raw onion, garlic,
salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.

These are excellent with corn tortillas as well. That's how we make them.


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