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Cortez Chicken Enchiladas

Trusted.Chef's picture
Ingredients
  Onion 1⁄2 Cup (8 tbs), chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Canned chopped green chilies 4 Ounce (1 Can)
  Chicken broth 1⁄2 Cup (8 tbs)
  Green chili enchilada sauce 2 Can (20 oz), divided
  Chili powder 1⁄2 Tablespoon
  Pepper 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Cooked chicken/Canned chunk chicken in water - 1 can of 15 ounces, drained 1 Pound
  Corn tortillas 12
  Cooking spray 1
  Part skim mozzarella cheese 1 Cup (16 tbs), shredded
Directions

GETTING READY
1) Preheat oven to temperature of 375 degrees.

MAKING
2) In a large non-stick skillet, combine together the onion, green pepper, chicken broth, green chilies and 1/3 cup of enchilada sauce. Cook the mixture for about 5 minutes.
3) Add the pepper, garlic, chilli powder and chicken. Mix well.
4) Cover the skillet and gently simmer for about 5 minutes or till the mixture is thoroughly heated.
5) In the meantime, heat the corn tortillas by wrapping them in paper towels and then microwaving at HIGH for about 1 ½ to 2 minutes.
6) On each tortilla, spread about 1/3rd cup of the chicken mixture lengthwise.
7) Roll the tortillas.
8) In a shallow baking dish coated with cooking spray, place the tortillas, seam side down and pour the remaining enchilada sauce all over. Top with cheese.
9) Bake in preheated oven for about 20 minutes, till the preparation is thoroughly heated.

SERVING
10) Place on a serving platter and serve hot with dip of choice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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