Servings: 6

Weight Watcher Smart Points: 28

Preparation Time: 30 Minutes

Cooking Time: 55 Minutes

Ready In: 85 Minutes

Ingredients

  • 2 T butter
  • 1 (14.5 oz) can chicken broth
  • 2 c chicken, cooked and chopped
  • 6 oz cream cheese, cubed
  • 10 (7 inch) flour tortillas
  • 2 garlic cloves, minced
  • 3 (4.5 oz) cans diced green chiles
  • 1 tsp ground cumin
  • 1 large onion, thinly sliced (1 cup) plus 1 small onion, chopped (1/4 cup) - divided
  • 1/4 tsp pepper
  • 1/2 c died roasted red bell pepper
  • 1/4 tsp salt
  • 4 c shredded cheddar cheese (16 oz block if you're purchasing it not pre-shredded)
  • 1/2 tsp sugar
  • 2 tsp dried oregao

Instructions

  1. Melt butter in a large skillet over medium heat; add onions and cook 20 minutes or until caramelized
  2. Reduce heat to low and add chopped chicken, roasted red bell pepper, cream cheese, salt and pepper
  3. Stir until combined
  4. Reduce heat to simmer.Pulse diced green chiles, onion, garlic, oregano, cumin and sugar in a blender or food processor until combined
  5. Pour this mixture into a saucepan
  6. Add chicken broth and boil over high heat
  7. Cook 5 minutes or until slightly thickened
  8. Remove from heat
  9. Spread 1/3 of this chile mixture evenly on bottom of a lightly greased 13x9 inch baking dish.Spoon cream cheese chicken mixture down the center of each tortilla; roll up and place, seam side down on chile mixture in casserole dish
  10. Repeat with all tortillas and chicken mixture
  11. Top with remaining chile mixture; sprinkle with cheese.Bake at 375 degrees 20 to 25 minutes or until bubbly and cheese is melted
  12. Allow to cool 5 minutes before serving.

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