Melt butter in a large skillet over medium-high heat, stirring often; add sliced onions, and cook 20 minutes or until caramelized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside.
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat, and stir in salsa.
Spread one third chile mixture evenly on bottom of a lightly greased 13- x 9-inch baking dish.
Spoon chicken mixture evenly down center of each tortilla; roll up, and place, seam side down, in prepared baking dish. Top with remaining chile mixture; sprinkle with cheese.
Bake at 375° for 20 to 25 minutes or until bubbly.
Note: Freeze chile mixture and filled tortillas separately up to 1 month, if desired. Thaw in refrigerator overnight. Prepare and bake as directed.
To lighten: Substitute 1/3-less-fat cream cheese, 2% reduced-fat Cheddar cheese, and fat-free tortillas.
Looking for new dishes I could double and freeze for baby and happened upon this one. I'm so glad...its my new favorite dish. Sure it's involved but double it and you won't be sorry. I used corn tortillas and it was fabulous!!
Great!! I made half with flour tortillas and half with corn tortillas....they were equally good. I would say whatever you have on hane would work just fine. It's the filling that makes this dish special.
We are Houstonians living in Moscow, Russia. This is our favorite recipe when we need a "taste of home". Yes, it takes a while to make, but I always double the recipe for leftovers and we enjoy every bite.
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