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Recipe(tried): Chicken Enchiladas with Carmelized Onions

Misc.
This one always gets rave reviews, and can be made ahead of time.

* Exported from MasterCook *

CHICKEN ENCHILADAS WITH CARMELIZED ONIONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Overnight Dishes

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.

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NOTES : 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 thinninsh gravy. I don't have any amounts determined, so make this this to your taste.

MsgID: 003759
Shared by: Dawn/SanDiego
In reply to: ISO: Favorite recipes
Board: Cooking Club at Recipelink.com
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