 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Ingredients:
2 tablespoons butter |
2 large onions, thinly sliced |
2 cups chopped cooked chicken |
1/2 cup diced roasted red bell pepper |
2 (3-ounce) packages cream cheese, cubed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 (4.5-ounce) cans diced green chiles |
1 small onion, chopped |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon sugar |
1 (14 1/2-ounce) can chicken broth |
1/2 cup salsa |
10 (7-inch) flour tortillas |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. 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.
2. Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
3. Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat, and stir in salsa.
4. Spread one third chile mixture evenly on bottom of a lightly greased 13- x 9-inch baking dish.
5. Spoon chicken mixture evenly down center of each tortilla; roll up, and place, seam side down, in prepared baking dish. Top with remaining chile mixture; sprinkle with cheese.
6. Bake at 375° for 20 to 25 minutes or until bubbly.
7. Note: Freeze chile mixture and filled tortillas separately up to 1 month, if desired. Thaw in refrigerator overnight. Prepare and bake as directed.
8. To lighten: Substitute 1/3-less-fat cream cheese, 2% reduced-fat Cheddar cheese, and fat-free tortillas.
|
|