2 large onions, thinly sliced 2 cups cooked chicken, chopped 1/2 cup roasted red bell peppers, chopped 6 ounces cream cheese, cubed 2 tablespoons butter 1 package flour tortillas 1 can (large size) green enchilada sauce 8 ounces monterey jack cheese, grated salt, to taste
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13" baking pan.
Spoon about 1/3 cup of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese.
At this point you may cover and refrigerate. Preheat oven to 375 degrees F. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.
If you can't find the green enchilada sauce, you might try pureeing 2 large cans chopped green chilies with some chopped raw onion, garlic, salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth, until mixture is the consistency of a thinned gravy.
My favorite enchiladas are ones with green sauce. You can get them in varying heat levels, I just used a medium one this time. I really enjoyed these and they were easy to make. One note in the directions, it says to cook the onions for 20 minutes. I really didn't need to cook them that long, especially over medium heat. I cooked them for maybe 10 minutes and they were very soft at that point (it will depend on how thin you slice them too).