Chicken Enchiladas

Chicken Enchiladas
Photo by www.myrecipes.com

Ingredients

  • 10 (7-inch) flour tortillas
  • 2 large onions, thinly sliced
  • 2 large onions, thinly sliced
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 10 (7-inch) flour tortillas
  • 1 (14 1/2-ounce) can chicken broth
  • ½ teaspoon sugar
  • + 20 more ingredients
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 2 teaspoons dried oregano
    • 2 cups (8 ounces) shredded Cheddar cheese
    • 1 (14 1/2-ounce) can chicken broth
    • ½ teaspoon sugar
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 2 teaspoons dried oregano
    • 1 small onion, chopped
    • ¼ teaspoon salt
    • 2 tablespoons butter
    • 4 (4.5-ounce) cans diced green chiles
    • ¼ teaspoon pepper
    • 2 (3-ounce) packages cream cheese, cubed
    • ½ cup salsa
    • ½ cup diced roasted red bell pepper
    • ¼ teaspoon salt
    • 2 cups chopped cooked chicken
    • 1 small onion, chopped

Melt butter in a large skillet over medium-high heat, stirring often; add sliced onions, and cook 20 minutes or until caramelized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside. Pulse chiles and next 5 ingredients in blender or food process...

View full recipe at My Recipes

Comments

Variations on Chicken Enchiladas

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