Tuesday, December 21, 2010

Creamy Chicken Enchiladas

1 large onion, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 oz. cream cheese, cubed
2 tbsp. butter
1 pkg. flour tortillas
1 large can green enchilada sauce
8 oz. shredded monterey jack cheese
salt to taste

In a wide frying pan over med. heat, cook onions in butter for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, peppers & cream cheese. Stir gently to blend & season with salt. pour a little green sauce on the bottom of a 13x9"baking pan. spoon about 1/3 cup of filling down the center of each tortilla & roll. Set enchiladas, seam side down, in baking pan. Continue until pan is full. Cover w/remaining sauce & top w/cheese. Freeze. Thaw in refrigerator, cook in 375F oven for 15 minutes covered & 15 minutes uncovered.

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