Chicken Enchiladas

Yield: 8-12 enchiladas

Ingredients

• 2 tsp oil
• 1 red onion, diced
• 2-3 cloves garlic
• 1 red bell pepper, diced
• 1 package (8 oz.) cream cheese, softened
• 3 1/2 - 4 cups shredded chicken
• 1 can (4.25 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 3 1/2 cups shredded cheese, divided
• 1 can (14 oz.) green enchilada sauce, divided
• 8-12 large flour tortillas
• Garnish
• Sour cream
• Tomatoes
• Green onions, sliced
• Avocado, diced

Directions

1. Heat the oil in a skillet over medium heat.  Add the red onion and cook until they become translucent, about 5 minutes.
2. Add the garlic and red bell pepper.  Cook until the pepper is softened.  Remove from the heat.
3. In a large mixing bowl, mix together the cream cheese and the onion/pepper mixture.
• Make sure the cream cheese is fully melted and mixed in so that you don't have lumps later.
4. Add the chicken, green chilies, cumin, salt, pepper, 2 cups shredded cheese, & 1/4 cup enchilada sauce.  Mix together well.
5. Depending on the desired size of the enchiladas, scoop between 1/3 - 1/2 cup of filling into the center of a large tortilla in a straight line down the middle.  Fold approximately 1/2" of the sides over the end of the line, and then roll.  Place into a large casserole dish, seam-side down.
6. Repeat step 5 until all enchilada filling is used.
7. Drizzle remaining enchilada sauce over the rolled tortillas.  Top with remaining cheese.
8. Cover and bake at 350°F for 20 minutes.  Remove the top and let cook 5 minutes longer.
9. Let stand on counter for 5 minutes before serving.
10. Garnish as desired and serve hot.

Adapted from Renee's Kitchen Adventures.