Green Chile Cream Chicken Enchiladas

Serves: 5
Total Calories: 560


Cream Cheese Filling:
1 - 2 large onion, sliced thin or chopped
2 tablespoons butter
2 cups diced cooked chicken
1/2 cup roasted sweet red pepper or red bell pepper or pimentos
2 (3-ounce) packages cream cheese, diced
12 corn tortillas (blue preferred)
Green Chile Sauce:
2 cloves garlic, minced
1/2 cup minced onion
1/4 cup oil
1 tablespoon flour
1 cup chicken broth or water
1 cup diced green chili
salt and pepper to taste
1/2 cup chopped tomato (optional)
2 cups shredded Jack cheese


Cream Cheese Filling:
Sauté onion in large skillet in butter until limp and beginning to brown. Remove from heat and add chicken, red pepper, and cream cheese; mix well. Fry tortillas in small amount of oil in frying pan or microwave. Spoon 1/3 cup filling in center of tortilla and roll up. Place seam side down in a shortening-sprayed 9x13-inch baking dish. Fill all tortillas in this way.

Green Chile Sauce:
Sauté garlic and onion in oil. Blend in flour and add broth and green chiles. Season to taste. Add chopped tomato, if desired. Bring to a boil and simmer 15–20 minutes. Pour Green Chile Sauce over filled tortillas. Sprinkle with cheese. Bake covered for 10 minutes at 375°. Uncover and bake another 10 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 560
Calories from Fat: 279

This Green Chile Cream Chicken Enchiladas recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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