Creamy Chicken Enchiladas

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 10
• 2 large onions, thinly sliced
• 2 cups cooked chicken, chopped
• 1/2 cup roasted red pepper, chopped
• 6 ounces cream cheese, cubed
• 2 tablespoons butter
• 12 flour tortillas, soft taco size
• 2 (28 ounce) cans green enchilada sauce
• 8 ounces monterey jack cheese, grated
• salt, to taste
• salt and pepper, to taste

Recipe

• 1 in a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. stir frequently to keep onions from burning.
• 2 remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt.
• 3 pour a little green sauce in bottom of 9x13 baking pan.
• 4 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.
• 5 cover with remaining sauce and top with grated cheese.
• 6 at this point you may cover and refrigerate.
• 7 preheat oven to 375 degrees. if refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more.
• 8 if not refrigerated, bake uncovered for 20 minutes.
• 9 makes approximately 12 enchiladas.