Chicken Enchiladas with Green Chili Sauce
February 20, 2014
Categories: Chicken, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, No Eggs, Chicken Dinner, more
"A KC favorite! This recipe also works well with cooked turkey. Make a double batch of chili mixture and freeze to have ready for the next time you make these. If desired use low-fat cream cheese"
- CHILE SAUCE
- Serving Size: 1 (166.8 g)
- Calories 194.3
- Total Fat - 10.8 g
- Saturated Fat - 6.6 g
- Cholesterol - 52.1 mg
- Sodium - 673.5 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 1.1 g
- Sugars - 2.9 g
- Protein - 18 g
- Calcium - 537.5 mg
- Iron - 0.9 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Grease a 13 x 9-inch baking pan.
For the chicken filling mixture, heat oil in a large skillet over medium-high heat; add in sliced onions and cook about 20 minutes until browned and caramelized (adding the garlic the last few minutes). Reduce the heat to low, and add in the chopped chicken, roasted red bell peppers and cream cheese; mix with a wooden spoon until combined, then add in salt and pepper to taste; set aside.
For the sauce; In a food processor pulse all the green chilies with the chopped small onion, garlic, oregano, cumin and 1/2 teaspoon sugar until combined, then place in a saucepan. Add in the chicken broth to the chili mixture and bring to a boil over medium-high heat, reduce to low, and simmer for 5 minutes or until slightly thickened (the mixture should look like the consistency of thin gravy) remove from heat and stir in the salsa.
Preheat oven to 375°F.
Spread 1/2 of the prepared chile mixture into the bottom of the baking dish.
Spoon the chicken mixture evenly down the center of each tortilla; roll up and place seam-side down in the baking dish on top of the chile mixture.
Top with remaining chile mixture (it does not have to cover the enchiladas completely). Sprinkle with shredded cheese.
Bake uncovered for about 20-25 minutes, or until bubbly.
No special items needed.