Modified Cortez Chicken Enchiladas Topic

Dietitian 01/14/16
Modified version of Simply Colorado's Cortez Chicken Enchiladas (KAI Modified Cortez Chicken Enchiladas)

1 cup chopped onion
1 cup chopped sweet pepper
1 can (4 oz) chopped green chilis (best is the freshly roasted chili peppers if you have them)
1/2 cup sodium-free chicken broth (or reduced sodium)
2 cups good quality green chili sauce (use mild or medium according to taste)
1 teaspoon chili pepper
1/2 teaspoon chipotle chili pepper
1/2 teaspoon freshly grated black pepper
2 cloves garlic
1 lb cooked chicken, shreded or chopped
12 corn tortillas or whole wheat tortillas
1 cup shredded part-skim mozzarella cheese

Preheat oven 375F.
Spray oil shallow baking dish (I use Pyrex rectangle type)
Combine onion, green pepper, green chilis, chicken broth, and 1/2 cup enchilada sauce in large nonstick skillet, cook for 5 minutes.
Add chili powders, pepper, garlic, and chicken.
Mix well, cover and simmer for another 5 minutes.
Spread 1/3 cup mixture lengthwise on each tortilla, roll, and place seam down on baking dish.
Pour remaining enchilada sauce over tortillas.
Sprinkle with shredded cheese.
Bake for 20 minues or until top is slightly browned.

Tips:
Buy rotisserie chicken and remove all skin. Use chicken breast.
Chipotle chili powder is awesome and available in most supermarkets.
If you don't have chicken, any lean meat works well in this dish. I have even used leftover tilapia!
Keep the sodium down by choosing your broth and tortillas carefully.

Modified Cortez Chicken Enchiladas