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Chicken Enchiladas 16

Chicken Enchiladas 16 comes together with Cooked Chicken Chopped, Roasted Red Peppers Chopped, Cream Cheese Cubed, Butter, and Flour Tortillas. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 1/2 cup
• 6 oz
• 2 tbsp
• 1 pkg
• 8 oz
• 2 clove

Method (preview)

1. 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. 2

   Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt.

3. 3

   Pour a little green sauce in bottom of 9x13" baking pan.

4. 4

   Spoon about 1/3 cup of filling down center of each tortilla and roll.

5. 5

   Set enchiladas, seam side down in baking pan.

6. 6

   Continue until pan is full.

7. 7

   Cover with remaining sauce and top with grated cheese.

8. 8

   At this point you may cover and refrigerate.

9. 9

   Preheat oven to 375 degrees.

10. 10

    If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more.

11. 11

    If not refrigerated, bake uncovered for 20 minutes.