Thursday, January 26, 2012

Creamy Chicken Enchiladas

Printable Recipe

Creamy Chicken Enchiladas
1 Tbsp butter
1 cup bell pepper, chopped
3/4 cup onion, diced
2 (8 oz) cans tomato sauce
1 cup chicken broth
1 tsp cumin
2 tsp chili powder
1 tsp sugar
1 tsp salt
1/4 tsp black pepper
1/3 cup half & half
1 (8 oz) pkg cream cheese, softened
3 cups cooked, shredded chicken
1/2 tsp salt
10 flour tortillas
1 cup shredded cheese

Melt butter in a large skillet. Add bell pepper and onion. Saute until cooked through, about 5 minutes. Remove from skillet and set aside.

In the same skillet, add tomato sauce, chicken broth, cumin, chili powder, sugar, salt, and black pepper. Bring to a boil; reduce heat and simmer for 30 minutes.

To prepare filling, combine half & half and cream cheese. Add chicken, onion mixture, and salt.

Dip each tortilla in sauce on one side and lay it flat with the sauce side up. Spoon 1/4 cup of the filling into each tortilla. Roll up tightly and place in a greased 9x13 baking dish. Pour remaining sauce over enchiladas. Cover and bake at 350 for 30 minutes. Remove foil; top with cheese and bake for an additional 5 minutes or until cheese is melted.

Recipe adapted from The Sisters Cafe

Past recipes:
One year ago: Honey Mustard Chicken
Two years ago: BBQ Chicken Salad

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