Chicken Enchiladas

From the West End Community Church cookbook

• 2 Tbsp butter
• 2 large onions, chopped
• 2 cups chopped cooked chicken
• 1 red bell pepper, diced
• 6 oz cream cheese, cubed
• 1/4 tsp salt
• 1/4 tsp pepper
• 18 oz canned diced green chilies
• 2 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp sugar
• 14 oz can chicken broth
• 1/2 cup salsa
• 10 flour tortillas
• 2 cups shredded cheddar cheese

Melt butter in a large skillet over medium high heat. Add 3/4 of the chopped onions and saute until carmelized. Reduce heat to low and add chopped chicken, bell pepper, cream cheese, salt and pepper. Set aside.

Pulse chilies, remaining onion, garlic, oregano, cumin and sugar in blender until combined. Bring mixture and chicken broth to a boil. Cook 5 minutes or unti slightly thickened. Remove from heat and stir in salsa.

Spread 1/3 mixture evenly on bottom of a lightly greased 9x13 dish. Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in baking dish. Top with remaining mixture; sprinkle with cheese. Bake at 375º for 25 minutes.

*Good to double and freeze