CHICKEN ENCHILADAS (FROM SOUTHERN LIVING)

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Chicken Enchiladas (From Southern Living) image

A fresh offering of this popular dish which I've slightly adapted to shorten the prep time and allow for it to be made ahead. Makes a beautiful presentation!

Provided by quikgourmet

Categories     Chicken Breast

Time 55m

Yield 7 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
  • 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.
  • Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
  • 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.
  • Bake at 375 for 20 to 25 minutes or until bubbly.

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