Green Chili Chicken Enchiladas

These are based in part on a recipe found in a cookbook, but I made a few changes and would recommend a few more changes.

Green Chili Chicken Enchiladas


Nouns:
2 boneless skinless chicken breasts
2 cans roasted green chilis
1/2 green pepper, diced
1 medium onion, diced
1 cup chicken broth
1/2 teaspoon cumin
1/4 tsp red pepper flakes
1/2 tsp chili powder
15-20 corn tortillas
4 ounces crumbled Cotija Cheese

Verbs:
Simmer all but the last two ingredients together over medium low heat for at least an hour.  I like to do this part in a crockpot for 4-5 hours, actually, but stovetop also works.  Remove the chicken and shred it with a fork, reserving the cooking liquid and veggies.  Preheat your oven to 350 and grease a 9X13 pan.  Blend the cooking liquid and veggies until a smooth sauce forms.  I like to use an immersion blender in the pot the sauce is already in, but you can pour it into a regular blender if you don't have an immersion one.  Then, assemble the enchiladas by dipping a corn tortilla into the sauce mixture, filling with shredded chicken, rolling it up and adding it to the pan.  Wedge all the rolled tortillas in together so they remain rolled up.  Some will break or unroll, no matter what you do!  When you have used up all the filling, pour the remaining sauce over the enchiladas in the pan and top with the crumbled cheese.  Bake 10-15 minutes until bubbly.  Eat.