CHICKEN ENCHILADAS

2 Tbl. butter

2 large onions - thinly sliced

2 C shredded chicken

1/2 C roasted red bell peppers

2 - 3 oz packages cream cheese cubed or a full 8 oz if preferred

1/4 tsp salt and 1/4 tsp pepper

2 4.5 oz cans diced green chilies

1 small onion - chopped

2 garlic cloves - minced

2 tsp dried oregano

1/2 tsp sugar

1 14 oz can chicken broth

1/2 c salsa - I use pineapple salsa

10 7 in flour tortillas

shredded cheese

************

Melt butter in large skillet - stir often...

Add onions and cook until carmelized.

Reduce heat to low and add chicken, roasted red peppers, cream cheese, and S & P. Stir until combined and set aside.

Pulse chilies and onion - garlic - oregano and sugar in blender or food processor until combined.

Bring chili mixture and chicken broth to a boil in a pan over high heat. Cook 5 minutes or until slightly thickened (like a thin gravy). Remove from heat and stir in salsa.

Spread 1/3 chili mixture evenly on botton of a lightly greased 13 x 9 pan. Spoon chicken mixture evenly down center of each tortilla. Roll up and place seam side down in prepared pan. Top with remaining chili mixture - sprinkle with cheese.

Bake at 375 degrees for 20-25 minutes or until bubbly.

{Recipe from Chrissy Gazzo via thedudleyfamily.blogspot.com}