Chicken Enchiladas

2 large onions thinly sliced – cooked 20 minutes in 2 TBLS butter

2 cups cooked chicken

½ cup Red bell pepper diced

8 oz cream cheese

2 TBSP butter

1 pkg flour tortillas

1 large can green enchilada sauce

8 oz jack cheese

Salt and pepper to taste

 

Cook onions in butter = sauté 20 minutes until done.  Add chicken and bell pepper to pan.  Add cream cheese and stir until all combined.  Set aside.

 

In pan pour enough enchilada sauce to cover bottom.  Take flour tortilla fill with 1/3 cup of filling (chicken mix) and place seam side down in the pan.  Repeat until all filling is gone.  Cover with remaining sauce and top with cheese. 

 

Bake 375 degrees 30 min covered / 15 min uncovered.