Cortez Chicken Enchiladas

Trusted.Chef's picture

Sep. 14, 2011


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
Corn tortillas 12
Cooking spray 1
Part skim mozzarella cheese 1 Cup (16 tbs) , shredded



1) Preheat oven to temperature of 375 degrees.


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.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 450Calories from Fat 154

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 852 mg35.5%

Total Carbohydrates 46 g15.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet